::comfort:food::

I have been so obsessed with this potato roast that I made that I am going to post up yet another potato recipe. :)

This one I found in the Festive 2010 Kraft Canada magazine called What's Cooking.

It looks really delicious in the picture and it seems fairly simple enough - it's another "bake" type dish. So enough babbling - here you go!

Bon Appetit!

Baked Rosti Potatoes

Prep: 15 minutes

Total: 1 hour 25 minutes

Makes: 8 servings

What You Need

2 tbsp. oil

2-1/2lbs Yukon gold potatoes {about 6} peeled and coarsely shredded

1-1/2 cups Kraft Double Cheddar Shredded Cheese

1/2 cup flour

1 small onion, grated

1/2 tsp. black pepper

1 egg, beaten

Make It

Heat oven to 400F

Brush oil onto bottom and up sides of 13x9-inch baking dish. Combine all remaining ingredients except egg. Add egg; mix lightly. Press onto bottom of baking dish.

Bake 55 minutes to 1 hour or until golden brown.

Let stand 10 minutes before cutting to serve.

Make Ahead: Bake the potato-egg mixture ahead of time. Cool, then cover and refrigerate up to 24 hours. When ready to serve, bake, uncovered, in a 350F oven for 15 to 20 minutes or until heated through.

This recipe sounds simple enough and less prep work then the roast which had me thinly slicing a billion potatoes.

I think I will give this recipe a try this weekend and let you guys know how it turns out. I am not sure what I would pair this with ~ any thoughts?

-S.*