Sunday, September 18, 2011
Swiss Potatoes and Carrots
This is now my new favorite potato dish, and one I have made twice in the past week. Love it!
6 cups peeled and thinly sliced potatoes
2 cups peeled and thinly sliced carrots
2 cups shredded swiss cheese
1/4 cup butter, cut into small pieces
1 1/4 cup heavy cream
Grease a large dutch oven or other lidded, oven safe pot. Layer half of the sliced potatoes and carrots in the dish. Sprinkle with seasoning salt and pepper, cover with half of the cheese and dot with half of the butter. Repeat with remaining potatoes and carrots, sprinkle again with seasoning salt and pepper and cover with the rest of the cheese and butter. Pour cream over the top and slowly bring to a near simmer on top of the stove. Cover with lid or foil and place in a 300 degree oven. Bake for 45 minutes. Remove lid and bake an additional 15 minutes or until cream has been absorbed and top is lightly browned.