This would be a delicious accompaniment for grilled meat, poultry or fish.
1 cup milk, or evaporated milk
3 eggs
1 1/2 to 2 teaspoons salt
Dash pepper
1 cup cubed sharp Cheddar cheese (we used an 8-ounce package)
2 tablespoons soft butter
1/2 green pepper, seeded and coarsely chopped
1 small onion, quartered
4 medium potatoes, pared and cubed
Grease 2 1/2-quart glass casserole. Place all ingredients in blender, liquid and eggs first. Cover and blend at high speed until potatoes are coarsely chopped. Be careful not to overblend. (We used a food processor and pulsed off and on, so as not to overprocess.) Pour into casserole, and cook on high 15-18 minutes, rotating 1/4 turn every 4 minutes. (Ours took an additional 4 minutes on high.)
Serves 6.
Note: This recipe is a version of a scalloped potato recipe. It takes less preparation time because the mixing is done in the blender. It also makes a good leftover dinner with meat added to the casserole for a one-dish meal. Tuna, ham, or sliced or cubed roast beef may be added. Increase the cooking time for the added amount.
Sunday, May 28, 2000
