This recipe was featured in the Summer 1996 issue article on the Windmill Inn in Chapman. Originally owned by Deb and Tim Sanders, the Windmill Inn has since closed. The bed & breakfast, in a restored farmhouse built by Deb's grandfather in 1917, was known for gourmet dining in a rural setting. Featured items included fried chicken, and chicken fried steak as well as ostrich, seafood, and lamb.
At the time of the story, Deb was quoted as saying, "We're aiming for the atypical Kansas cuisine. We don't want to be a 'me, too' restaurant. We try different things; we want to test the waters with the Kansas crowd, but it's not too 'off the wall' so that people won't want to try it."
Along with this reader-favorite recipe, the story includes the Windmill Inn Apple Torte recipe as well.
Ingredients
1.75 pounds sliced new potatoes, unpeeled
salt to taste
ground pepper to taste
vegetable seasonings to taste
3/4 c. heavy cream
1/2 c. chicken broth
1 c. shredded Swiss cheese
Directions
Slice potatoes and place in greased 9x9 baking dish. Sprinkle with seasonings. Mix the cream with broth and pour over potatoes. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for another 30 minutes. Sprinkle with cheese and return to oven until cheese is melted.
