SWISS CHEESE POTATOES
You'll find a dish like this in German-Swiss restaurants, but it's super simple to pull together at home. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.
Nutrition Facts : Calories 235 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 368mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
HAM AND SWISS CHEESE POTATO BAKE
Make a quick, kid-pleasing meal with ingredients you have on hand!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h14m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
- Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.
Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1190 mg
GRUYERE POTATO GRATIN
This is a traditional Swiss recipe from my Grossmutter.
Provided by Cindy Krafft
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
- Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
- Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 29.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 3.8 g, Protein 7.8 g, SaturatedFat 9.6 g, Sodium 85.8 mg, Sugar 3 g
SWISS CHEESE SCALLOPED POTATOES RECIPE
Provided by Beefman-2
Number Of Ingredients 8
Steps:
- LAYER HALF THE POTATOES IN CROCK POT, ADD IN ½ OF OTHER INGREDIENTS THEN REPEAT, COOK ON LOW FOR 7 HOURS IN CROCK POT
RED POTATOES LAYERED WITH SWISS CHEESE
Make and share this Red Potatoes Layered With Swiss Cheese recipe from Food.com.
Provided by 2Bleu
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender.
- While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 minutes, or until softened. Season with salt and pepper and remove from the heat.
- Remove the potatoes from the heat, drain and, when cool enough to handle, slice the potatoes 1/4" thick.
- Preheat the oven to 425°F In a small bowl, combine the garlic and italian seasoning and toss together to mix evenly.
- Grease a 9x13 baking dish and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions evenly over the potatoes, then scatter a little of the garlic herb mixture over the top and drizzle with a little olive oil. Repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
- Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake 30 minutes, until the potatoes are tender.
- Remove the foil and scatter the cheese over top. cook for 10 minutes more.
Nutrition Facts : Calories 326.1, Fat 16.5, SaturatedFat 5.9, Cholesterol 24.2, Sodium 282, Carbohydrate 34.5, Fiber 3.5, Sugar 4.5, Protein 10.6
LAYERED POTATOES FROM BAHIA DE CASARES
Steps:
- In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender. Remove from the heat, drain and, when cool enough to handle, slice the potatoes 1/8inch thick.
- While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper and remove from the heat.
- Preheat the oven to 425/. In a small bowl, combine the garlic and herbs and toss together to mix evenly. Brush a large oval or rectangular baking dish with a little olive oil and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions
- evenly over the potatoes, then scatter a little of the garlic-herb mixture over the top and drizzle with a little olive oil. Make another layer of potatoes and repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
- Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake on the lower middle shelf of the oven for about 30 minutes,until the potatoes are perfectly tender. Remove the foil and cook for 5 to 10 minutes more, until the top is slightly dried. If desired, scatter the cheese over the top after removing the foil. Serve warm.
CREAMY SWISS SCALLOPED POTATOES
Our Test Kitchen came up with this ultimate comfort food that even calorie-counters can feel comfortable eating. With a pleasant hint of rosemary and Swiss Cheese, the down-home potatoes cook up tender and creamy.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan or Dutch oven, combine the potatoes, milk, salt, garlic, pepper, rosemary and bay leaf. Bring to a boil. Reduce heat to low; cover and cook for 6-8 minutes or until crisp-tender. Discard Rosemary sprig and bay leaf., In a small bowl, combine cornstarch and cold water until smooth; stir into potato mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in cheese., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over potato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly and crumbs are golden brown.
Nutrition Facts : Calories 190 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 511mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
SWISS POTATO AND MUSHROOM PIE
Leaving the skin on the potatoes saves time and adds fiber and color to this dish, and the potatoes form the crust. Serve with salad as a meatless meal or as a brunch addition. Recipe #78579 is great for greasing the pie plate. From Foodland Ontario booklet. I used a large sweet onion, the whole medium red pepper instead of the 1/2 indicated, and thyme for the seasoning. Served this yummy dish with green salad, crusty bread and butter, and fresh fruit with recipe #91801 for dessert.
Provided by foodtvfan
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook whole potatoes in water until tender, about 15 to 20 minutes. Cool.
- Thinly slice cooked and cooled potatoes to yield about 4-1/2 cups.
- Lightly grease a 9-inch pie plate.
- Arrange half of the potato slices in overlapping circles in the pie plate.
- Sprinkle with salt to taste. Set aside.
- In a large skillet, melt butter over medium heat.
- Cook onion, garlic and mushrooms, stirring often, for 7 to 10 minutes or until liquid has completely evaporated.
- Set aside 2 tablespoons of the red pepper.
- Stir remaining red pepper, Parmesan cheese, tarragon (or other seasoning), and pepper into mushroom mixture.
- Spread mushroom mixture over potato layer.
- Sprinkle half of the Swiss cheese over top.
- Arrange remaining potato slices in overlapping circles on top of the cheese.
- Sprinkle with salt to taste.
- Top with the reserved red pepper.
- Beat egg and milk together.
- Pour egg mixture evenly over all.
- Sprinkle with remaining Swiss cheese.
- Bake in 350 degree Fahrenheit oven for 35 to 40 minutes or until golden and center is hot.
- Let stand for 10 minutes before cutting into wedges to serve.
Nutrition Facts : Calories 467.6, Fat 21, SaturatedFat 12.6, Cholesterol 112, Sodium 255.9, Carbohydrate 49.3, Fiber 6.8, Sugar 6.5, Protein 23.7
HEARTY SWISS POTATO CASSEROLE
A stick-to-your-ribs, baked, cheesy potato dish, reminiscent of potatoes au gratin.
Provided by Tara
Categories Side Dish Potato Side Dish Recipes
Time 1h16m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
- Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
- Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.
Nutrition Facts : Calories 419 calories, Carbohydrate 36.4 g, Cholesterol 71.4 mg, Fat 24 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 14.8 g, Sodium 241.9 mg, Sugar 1.8 g
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