Ray's Corner

 

Dilled Swiss Potatoes

  • 6 potatoes cut 1/8" slices

  • cup chopped dill

  • 2 tbsp Dijon mustard

  • 2 med slices onions

  • 1 cup chicken broth

  • 2 tbsp flour

  • tsp pepper

  • 2 cups shredded Swiss cheese

Boil potatoes until almost tender (about 8 minutes) and drain
Mix broth, dill, flour, mustard and pepper in a small bowl
Layer half the potatoes in a greased 2 quart casserole dish
Sprinkle with onions and 1 cup cheesed
Pour on half the broth mixture
Layer remaining potatoes on top
Pour over the rest of the broth
Sprinkle rest of cheese
Bake at 400F for 30 minutes until fork tender
Garnish with dill

Karen Reiter

 
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