A hearty vegetarian casserole that has become an Academy Street Inn Sunday morning favorite. We serve it with roast pork tenderloin and fresh tomatoes marinated in basil-infused balsamic vinegar. We think this dish rivals anything served on the Southern Maine Seacoast.

Ingredients

6 cubed and boiled red skin potatoes (al dente) -- enough to fill a large casserole (8 x 3 inches deep)

4 minced green onions

1 cup shredded Swiss cheese

1/2 cup cottage cheese

5 eggs, beaten

Hot sauce (to taste!)

Sauté potatoes and onions with salt, pepper, and Hungarian paprika in peanut oil for a little color. Combine all ingredients and pour into a well-greased casserole. Mixture should not be too soupy. Bake at 400 for about 1 hour. Serve as you would a layer cake. Can be assembled the evening before and stored in the refrigerator. This is a basic recipe that can be varied to suit your mood and taste.

• Academy Street Inn B&B
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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