Swiss Potato Bake Food

SWISS POTATO BAKE

Steps:

• In a large bowl, combine the potatoes, Swiss cheese, onions and garlic. In another bowl, combine the eggs, sour cream, butter, salt and pepper until smooth. Pour over potato mixture; toss to coat., Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reads 160°.

SWISS POTATO BAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13x9 pan with Pam.
• Put hash browns in pan and add salt and pepper to taste.
• Top with grated cheese and pour half and half over top.
• Drizzle with melted butter.
• Sprinkle with paprika, if desired.
• Bake for 1 to 1.5 hours.
• I like to cover mine with foil and then uncover the last half an hour.

SWISS CHEESE POTATO BAKE

Steps:

• Preheat oven to 325.
• Reserve 1/3 cup cheese.
• Combine remaining cheese, parsley, tarragon& garlic Toss potatoes with salt& pepper; pour 2 tbs butter into shallow 10 inch round baking dish; starting& ending with potatoes, alternately layer potatoes& cheese-herb mixture in dish; drizzle with remaining butter.
• Cover with foil and bake on upper rack for 1 hr.

SWISS CHEESE POTATOES

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.

SWISS POTATO PUFFS

Steps:

• In a large saucepan, bring the water, butter and salt to a boil. Remove from the heat., Combine the flour and potato flakes; slowly stir into pan. Cook and stir over medium heat until a smooth ball forms. Remove from the heat. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown.

HEARTY SWISS POTATO CASSEROLE

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.

SWISS POTATOES

Steps:

• Peel potatoes (after each is peeled, place it in a large bowl of cold water to cover to avoid discoloration). Dry potatoes and grate them in a food processor or with a hand grater.
• Spread grated potatoes on sheets of paper towels. Cover with another layer of towels and pat until dry. Repeat until potatoes are completely dry.
• Heat butter and oil in a nine-inch skillet over medium heat. Add potatoes and pat down with a spatula to form a pancake. Cook, uncovered, about 15 minutes, or until the bottom is brown. Slide one spatula underneath the pancake, place another on top and flip it. Add salt and cook five minutes more. Serve warm.

SWISS POTATO GRATIN

Steps:

• In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.

SWISS POTATO CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Spray a 13x9-inch (3 quart) glass baking dish with nonstick cooking spray.
• In baking dish, mix potaoes and cheese.
• In large saucepan, melt butter over medium heat.
• Stir in flour; cook until bubbly, stirring constantly.
• Gradually add milk, stirring constantly.
• Stir in salt, onion powder, pepper and nutmeg.
• Cook and stir until mixture comes to a boil.
• Pour over potato mixture.
• Bake 55-65 minutes or until mixture is set and top is lightly browned.

SWISS POTATO SQUARES

Steps:

• Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Mash with butter, parsley, salt and pepper., Spread about 4 cups of the potato mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Combine cheese, ham, onion and garlic powder; spoon into potato shell. Combine eggs and milk; pour over all. Top with remaining potato mixture. Sprinkle with paprika. , Bake, uncovered, at 400° for 45-50 minutes or until golden. Let stand 5 minutes before cutting.

HAM AND SWISS CHEESE POTATO BAKE

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.

SWISS POTATO SAUSAGE BAKE

Steps:

• Set oven to 400 degrees.
• Grease or butter a 13x9-in casserole dish.
• In a skillet over medium heat; saute onions, garlic, mushrooms, seasoning salt and pepper for about 5 minutes, or until liquid is evaporated; let cool slightly.
• Layer half of the potatoes in prepared baking dish.
• Sprinkle with all the grated Parmesan cheese.
• Top with sausage, onion, mushroom and garlic mixture, then half of the cheese.
• Top with remaining potatoes; sprinkle with remaining cheese.
• Pour the half and half cream and whipping cream over top.
• You can top with more shredded cheese or Parmesan cheese if desired before baking.
• Cover, and bake for 30 minutes.
• Remove from oven and uncover, using spatula, gently press potatoes down into the cream.
• Return to oven and bake for another 25-35 minutes pressing potatoes down once, or until the potatoes are tender and golden brown and bubbly.
• Let stand for 10 minutes before serving.

RöSTI (SWISS POTATO CAKE WITH ONION)

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
• Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
• Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
• Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
• Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
• Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
• Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
• Cook until underside is golden brown, about 5 minutes.
• Transfer to a cutting board and cut into 6 wedges.

CHEESY SWISS BAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
• Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
• Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.