- 6 large white potatoes
- 2 [10-ounce /284-mL each] cans cream of potato soup concentrate
- 1/2 cup [125 mL] milk
- 1 cup [250 mL] sour cream
- 1/2 onion, finely chopped
- 2 cups [450 g] grated Swiss cheese
- 2 [10-ounce /284-g each] boxes frozen chopped broccoli, thawed and well-drained
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- Preheat oven to 325°F [160°C].
- Peel and slice potatoes into thin slices.
- Cook into salted boiling water for 5 minutes.
- Drain and set aside.
- Into a large bowl, mix together cream of potato soup concentrate, milk, sour cream, chopped onion and grated Swiss cheese.
- Delicately mix in drained potato slices and well-drained chopped broccoli until well blended.
- Grease a 9 x 13-inch [23 x 33-cm] baking dish beofre pouring in mixture.
- Bake potato slices into preheated oven for 75to 90 minutes, until tender.
- Remove from oven and leave to rest for 5 to 10 minutes before serving.
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