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Swiss Potato Casserole

cheese, potatoes

1 tablespoon butter
2 cloves garlic; minced
3 cups sliced mushrooms; 8 ounces
3 pounds Yukon gold potatoes; peeled and thinly sliced
8 ounces smoked sausage; sliced
1 onion; sliced
2 cups shredded Swiss cheese; 8 ounces
1 1/2 cups 10% cream
1/2 teaspoon pepper

Why does Swiss cheese have holes? They are formed from a gas released by organisms during fermentation - a process that gives Swiss its distinct taste Slicing the potatoes in the food processor speeds up the preparation of this cold-weather casserole In skillet, heat butter over medium heat; cook garlic and mushrooms for about 5 minutes or until liquid is evaporated. Let cool. Layer half of the potatoes in greased 13- x 9-inch (12 cup) baking dish. Top with sausage, onion, mushroom mixture and half of the cheese. Top with remaining potatoes; sprinkle with remaining cheese. Stir cream with pepper; pour over top. Cover and bake in 425°F oven for 30 minutes. Uncover; using spatula, gently press potatoes down into cream. Reduce temperature to 400°F; bake, pressing potatoes down once, for about 35 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving.

Contributor: Canadian Living Magazine - November, 1998

Yield: 6 to 8 servings

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