"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

POTATO CASSEROLE Recipe

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This recipe for POTATO CASSEROLE, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Volk
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Yukon Gold potatoes
1 large onion
1/2 red bell pepper
3or4 cloves garlic,chopped
1 can chicken broth

Directions:
Directions:
Peel and slice potatoes. Peel and slice onion. Jullienne the red pepper, and chopp the garlic. In a large casserole dish, layer the potatoes,onions, red pepper and garlic, in single layers. Ideally you should have 2 layers of each, plus a third layer of potatoes on top. Pour chicken broth over all, to cover all but the top layer of potatoes. Cover the casserole with foil or a tightly fitting lid. Bring to a boil, reduce heat, and simmer for 40/45 minutes. Check for doneness, and continue cooking if necessary.

Personal Notes:
Personal Notes:
This can be prepared ahead of time, and reheated before serving. Goes very well with dishes like breaded pork chops, or breaded chicken.

 

 

 

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