Creamy Potatoes with Tasso

 

18 Servings

 

 

 

 

 


1 tablespoon butter

1 onion, thinly sliced

1 1/2 pounds potatoes, scrubbed well

2/3 cup diced tasso

4 green onions, chopped

3/4 cup grated cheddar cheese

3/4 cup grated Gruyere cheese

1 1/4 cups heavy cream

1/2 teaspoon paprika

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

 

 

 

 

 

 

Melt the butter in a skillet; add the onions and cook over medium heat until browned. Set aside.

Thinly slice the potatoes and layer half in the bottom of a shallow ungreased 11" x 9" or 9" x 9" casserole dish. Spread 1/2 of the onion mixture over the potatoes, then half of the tasso and half of the green onion. Evenly sprinkle with half of the cheeses. Layer the remaining potatoes, the remaining onion, tasso, and green onion. Sprinkle with the remaining cheeses.

Mix the cream, paprika, dry mustard, salt, and pepper. Pour over the mixture. Cover the casserole dish and bake at 425 for 45 minutes. Remove the cover, baste with the juices, and return to the oven. Bake about 15 more minutes uncovered until the potatoes are tender.