I came up with this recipe one evening when I had guests over for dinner. I rummaged around in the
refrigerator and came out with the stuff that is in this potato bake. My guests all asked me for the recipe so I wrote it down before I forgot what I did. This is a great potato side dish for any meal.
refrigerator and came out with the stuff that is in this potato bake. My guests all asked me for the recipe so I wrote it down before I forgot what I did. This is a great potato side dish for any meal. Recipe By : Sitara
Serving Size : 8 Preparation Time :1:00
Categories : Side Dishes Luncheon
Potatoes Vegetables
Amount Measure Ingredient -- Preparation Method
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8 large russet potatoes -- sliced 1/4" thick rounds
1 bunch green onions -- chopped
1 stick butter -- cut in small cubes
1 1/2 cups cooked crisp bacon --chopped
4 sprigs fresh rosemary -- chopped
2 cups feta cheese -- crumbled
8 slices Swiss cheese
1/2 cup milk or half and half
salt and pepper -- to taste
1. Spray a large cast iron skillet(s) or heavy roasting pan with pan spray.
2. Arrange ingredients in the following order:
first layer - sliced potatoes overlapping
green onion sprinkled over potatoes
bacon bits sprinkled over
chopped rosemary sprinkled over
feta cheese sprinkled over
bits of butter placed evenly over
salt and fresh ground black pepper
repeat layers, starting with potatoes, till used up
pour milk evenly over the top
lay Swiss cheese over the top
cover skillet/pan with lid or foil
Bake at 450 for 30-45 minutes or until potatoes are just tender.
Remove foil and bake for 10 minutes till top is golden brown.
Serve in wedges or cut into any shape depending on what you are serving it with.
Accompanies as a side dish or a base for an appetizer or entree.