Recipe(tried): Asiago-Swiss Potato Casserole

Friday I posted a request..".ISO: using frozen hashbrown potatoes" on the TKL Cooking Club board. Teresa, Gulfport Ms, and Peg, OH both gave me recipes that sounded good and I combined them and this is what I came up with. It was really good. I halved the originals. You might want to check back to the original recipes that were posted. All sounded good.

Asiago-Swiss Potato Casserole

1 pound frozen cubed hashbrown potatoes
2 3/4 ounces grated swiss cheese
1 ounce grated asiago cheese (I didn't have the full 4 ounces of swiss the original recipe called for)
2 tablespoons butter
1 1/2 tablespoons flour
1 1/4 cup 1% milk
1/4 cup half and half
1/2 teaspoon salt
1/4 teaspoon garlic powder (I don't have onion powder)
1/4 teaspoon white pepper
1/4 teaspoon grated nutmeg

Heat oven to 350 degrees. Spray 8x8 inch baking dish with nonstick cooking spray. In sprayed baking dish, combine potatoes and cheeses; toss to mix.

Melt butter in medium saucepan. Stir in flour; cook over medium heat until bubbly, stirring constantly. Gradually add milk and half-and-half, stirring constantly.Add salt,
garlic powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture. Bake at 350 degrees for 50-55 minutes or until mixture is set and top is lightly browned.

I don't have a recipe for this particular fruit salad. I used halved strawberries, cubed mango, and sliced banana. Sometimes I add fresh pineapple, oranges and kiwis, what ever I have on hand.

If it seems a little dry, add a couple of spoonfuls of orange or pineapple juice.

Just before serving, toss with a couple of spoonfuls of Grand Marnier.

I used to have a lime liqueur from St. Martin that was really wonderful on fruit salad. Wish I could find some here.

By the way, If you have never put vanilla yogurt on fruit salad, try it. It really melds well with fresh pineapple.