|2 Tbsp / 30 ml||Butter|
|3/4 cup / 200 ml||finely chopped onion|
|3 tbsp / 45 ml||finely chopped green bell pepper|
|3 Tbsp / 45 ml||finely chopped red bell pepper|
|1 cup / 250 ml||Milk|
|1 1/2 lbs / 750 g||Potatoes|
|1 1/2 cups / 375 ml||Shredded Canadian Swiss cheese|
|1 tsp / 5 ml||Salt|
|1/4 teaspoon / to taste||Pepper|
|1/4 cup / 60 ml||Additional shredded Swiss cheese|
DirectionsMelt butter in medium saucepan. Sauté onion, green and red bell peppers until they're tender; set aside. Pour milk into large bowl. Shred potatoes into milk. Stir in 1 1/2 cups (375 mL) Swiss cheese, eggs, sautéed vegetables, salt and pepper. Pour potato mixture into a buttered 8-inch (20 cm) square baking dish. Sprinkle additional shredded cheese on top. Bake in preheated 350 °F (180 °C) oven 45 to 50 min or until done. Cut into squares to serve.
This potato recipe is brought to you courtesy of Anonymous.