This is Drew’s recipe and has become one of Kathy’s favorites for her dinner parties.
4 to 6 servings
8
Yukon gold potatoes
1
onion, chopped
2
chicken bouillon cubes
16 oz.
sour cream
16 oz.
cream cheese
1 cup (2 sticks) + 1 tbs.
butter
1 cup
half & half
6 slices
Jarlsberg Swiss cheese
2 tablespoons
sugar
to taste
salt and pepper
Steps:
Peel and boil potatoes 20 — 30 minutes until soft enough to mash.
Sauté onion and bouillon cubes in 1 tablespoon butter
Drain and mash potatoes with sour cream, cream cheese, 1 cup butter and half and half; reserving 2 tablespoons of half and half.
Add onions and salt and pepper to taste.
Spread potato mixture into 9” x 13” baking dish. Cover entire surface with cheese slices. (Dish can be prepared to this point and refrigerated overnight.)
Preheat oven to 350°. Float remaining half and half on top and sprinkle with sugar. Bake 35—60 minutes until heated through.