• 1 C. finely chopped onion
• 2 T. butter or margarine
• 4 C. shredded or diced cooked peeled potatoes (about 4 medium)
• 2 C. (8 oz.) shredded Swiss cheese
• 1/4 C. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 eggs
• 3/4 C. half-and-half cream

1. In a large skillet, sauté the onion in butter until tender. Remove from the heat. Add the potatoes. Toss the cheese with the flour, salt and pepper; add to the skillet and blend well. In a small bowl, combine the eggs and cream. Stir into the potato mixture. Spoon into a greased 9-in. square-baking dish. Bake, uncovered, at 350 degrees for 20-30 minutes or until golden brown. Cool for 5 minutes. Cut into squares. Garnish with tomato and thyme if desired. Yield: 9 servings
2. Editor’s note: This recipe can be prepared the day before, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake for 30-40 minutes.

This recipe of mine appeared in two of the TOH little flyers that come with the magazine and also the TOH annual casserole cookbook on year.