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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This isn't really a casserole, nor is it roasted potatoes, exactly. It's sort of a cross between the two. I used dried Champignons that had been soaked in water, but use whatever type of mushroom you prefer. Swiss or gruyere may be substituted for the Jarlsberg. Ingredients:
4 medium red potatoes, cut in pieces |
1 red bell pepper, seeded and chopped |
1 green bell pepper, seeded and chopped |
3/4 cup sliced mushrooms |
2 tablespoons olive oil |
2 teaspoons worcestershire sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
sea salt |
fresh ground pepper |
8 ounces jarlsberg cheese, shredded |
Directions:
1. Preheat oven to 400°F.
2. Combine all ingredients except cheese and mix well.
3. Place in a lightly greased baking pan or 2-quart casserole dish.
4. Roast for 40 minutes.
5. Stir in cheese and roast for 20 minutes more.
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