Monday, February 6, 2012

Swiss Potato Bake and a WINNER!

Thanks to all who entered my giveaway for the Bless Your Heart cookbook! I have been generously given three cookbooks to giveaway. I used to come up with three winners. There were 45 entries, one of which was a duplicate, so I used 44 entries. The numbers generated were #36, #19, and #9 in that order. So, 
#36 Tonya King, 
#19 Melora,
 #9 Allison

you are the winners! Please email me at with your address and we will get the cookbook sent right out! Congrats to the winners! I love doing giveaways, although I really do wish all of you could win! 

Today, I'm going to share another recipe from Bless Your Heart. I made this way, way back in the summer when I went to a cookout. These potatoes were so good and all gone by the time I headed home. I didn't get a very good picture, but I will share the one I did take although it looks awful. I know you guys like to see pictures of things. This recipe makes a lot, so if it's just for your family, you'll probably want to half it and it should do just fine halved. I did not peel my potatoes, because let's face it, I'm lazy and I don't like to. Do whatever you fancy and peeled or unpeeled, you'll still love these potatoes. Enjoy!

Swiss Potato Bake
from Bless Your Heart

1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon lemon pepper seasoning
1/4 teaspoon cayenne pepper
3 pounds red potatoes, thinly sliced (peeled if you prefer)
2 cups shredded Swiss cheese, divided
4 tablespoons butter, divided
2 cups chicken broth

Preheat oven to 400 degrees F. Butter a 13x9-inch baking dish and set aside. In a small bowl mix the salt, garlic powder, lemon pepper seasoning, and cayenne pepper. Place 1/2 of the potato slices in the prepared baking dish and sprinkle with half of the mixed dry seasoning. Place 1 cup of the Swiss cheese on top and dot with 2 tablespoons of the butter. Repeat with the remaining potato slices and the rest of the dry seasoning. Top with the remaining 1 cup of Swiss cheese. Pour the chicken broth over the top and dot with the remaining 2 tablespoons of butter. Bake for approximately 1 hour or until golden brown. 

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