Mitch and I put our creative juices to work last weekend and made up our own little recipe together. I had a bag of frozen hash browns and some Swiss and cheddar cheese. I wanted to make some kind of a potato casserole out of the ingredients I had, so we started trying this and that and before you know it, we had ourselves one delicious Swiss and Cheddar Potato Bake. You don't even want to know how long it took us to come up with that name. There were many variations believe you me.
What we ended up with is a creamy, cheesy melt in your mouth, it's so damn good I could heat it up again for breakfast kinda dish. It's like one big cheesy hashbrown with a crusty top.
I do believe we hit the nail on the head with this one.
Ahhh teamwork can result in such delicious results.
Swiss & Cheddar Potato Bake
1 - 30 oz package Country Style Hash Browns (big red bag in the freezer section)
1 large onion, chopped
1 tablespoon butter
2 tablespoons olive oil
1/2 cup flour
1/2 cup shredded Swiss cheese
2 cups shredded cheddar cheese, divided
1/3 cup half & half
salt & pepper
In a large bowl microwave the shredded hash browns on high for 7 minutes, stir and microwave again for another 8 minutes, or until potatoes are cooked through. (Mine still had a tiny "bite" to them). Set aside. In a saute pan cook the chopped onion with the oil and butter until translucent. Add to the potatoes and stir gently.
In another large bowl add the Swiss, 1 1/2 cups of the cheddar and 1/2 cup of flour. Toss to combine. In yet another bowl whisk the eggs, half & half and salt and pepper. Pour over the potato mixture, add the cheese mixture and mix until well combined. Grease a 9x13 inch pan. Spread evenly into the pan and sprinkle with 1/2 cup remaining cheddar cheese. Bake uncovered at 350 for 35 to 40 minutes or until brown and bubbly.