All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2010.
Photo: Becky Luigart-Stayner
This dish embodies the alluring qualities you'd expect from rösti―shredded potatoes that are cooked until browned and crisp on the edges. Associate Food Editor Julianna Grimes notes, "This casserole fills the crispy, creamy, cheesy bill. Adding a salad rounds out the meal."