Chalet Potatoes Food

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CHALET POTATOES



Chalet Potatoes image

Make and share this Chalet Potatoes recipe from Food.com.

Provided by wizkid

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs small even sized potatoes
10 fluid ounces cream
3 cloves garlic, finely chopped
2 teaspoons of freshly grated nutmeg
4 ounces parmesan cheese, grated
4 ounces emmenthaler cheese or 4 ounces gruyere, grated

Steps:

  • Parboil the potatoes.
  • Put the potatoes into a casserole dish.
  • mix the gream, garlic and nutmeg.
  • pour the cream mixture onto the potatoes.
  • Place the grated cheese on top.
  • Cook in a preheated medium oven 45-50 minutes.
  • Serve.

Nutrition Facts : Calories 481.8, Fat 31.9, SaturatedFat 19.8, Cholesterol 108.2, Sodium 469.8, Carbohydrate 34.4, Fiber 4, Sugar 2, Protein 16.2

SOUPE DE CHALET (SWISS CHEESE AND POTATO SOUP)



Soupe de Chalet (Swiss Cheese and Potato Soup) image

Soupe de Chalet is a creamy Swiss cheese and potato soup featuring macaroni and spinach. It's easy, comforting, and takes less than 30 minutes to make!

Provided by Victoria

Categories     Soup

Time 30m

Number Of Ingredients 9

1 tablespoon unsalted butter
1 medium onion, chopped or 1 leek, halved lengthwise and sliced (white and light green part only)
8 ounces (225 grams) white or yellow potatoes, peeled and diced into ½-inch cubes
4 cups vegetable stock
Kosher salt and freshly ground pepper
½ cup (75 grams / 2.6 ounces) elbow macaroni
½ cup (75 grams / 2.6 ounces) thawed and squeezed frozen chopped spinach
¼ cup heavy cream
1 cup (85 grams / 3 ounces) grated Gruyere cheese

Steps:

  • Heat the butter over medium heat in a medium Dutch oven or pot. Add the onion and cook until softened, about 5 minutes. Then add the diced potatoes and stir for 20 to 30 seconds.
  • Add the vegetable stock, raise the heat to high, and bring to a boil. Season with salt and pepper, reduce the heat to low, partially cover, and simmer for 8 minutes.
  • Add the macaroni and continue to cook until the macaroni and potatoes are both tender, about 8 minutes more. Stir in the spinach, heavy cream, and grated Gruyere. Make sure to stir well so the cheese melts into the broth evenly. Adjust seasoning as needed and serve immediately.

Nutrition Facts : Calories 253 kcal, Carbohydrate 14 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

CHALET IN THE VALLEY CHEESE FONDUE



Chalet in the Valley Cheese Fondue image

I received an Ohio cookbook from Midwest Maven with this recipe from Cheff Jeff - Chalet Kitchen - Guggisberg Cheese Factory in Millersburg. It sounds really good and I wanted to share it with all of you! Preparation and cooking times are approximate, and do not include freezing time for cheese.

Provided by Lindas Busy Kitchen

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

12 ounces guggisberg baby swiss cheese, shredded
4 ounces gruyere cheese, shredded
1 tablespoon cornstarch
1/2 garlic clove, minced
6 ounces sauterine wine (white)
2 tablespoons dry sherry

Steps:

  • Combine both cheeses and cornstarch, and freeze for at least one day. Thaw in refrigerator or microwave.
  • In a med. saucepan, saute garlic, then add Sauterne. Bring to a boil.
  • Whisk in thawed cheese mixture, stirring constantly, until smooth and bubbly.
  • Stir in Sherry, reduce heat to a simmer. Place mixture in a fondue pot over med. to low heat.
  • Dip French bread cubes, bread or vegetable sticks.

Nutrition Facts : Calories 515.3, Fat 32.8, SaturatedFat 20.5, Cholesterol 109.4, Sodium 262.8, Carbohydrate 8.8, Sugar 1.9, Protein 31.4

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