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Savoy Potatoes

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“A form of scalloped potatoes to enjoy. Other cheeses or a mixture of cheeses can be tried, but I find Swiss Cheese to be the best”
READY IN:
1hr 50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 907.18 g potatoes, peeled and thinly sliced
  • salt and pepper
  • 295.73 ml beaufort cheese or 295.73 ml swiss cheese, grated
  • 473.18 ml beef bouillon
  • 59.16 ml butter

Directions

  1. Dry potato slices and place thin layer in a buttered casserole.
  2. Season with salt and pepper.
  3. Cover with a layer of cheese.
  4. Continue layering and seasoning ending with cheese.
  5. Pour bouillon over the cheese and dot with butter.
  6. Bake at 325 for 1 1/2 hours until all liquid has evaporated.

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