Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 237
  • Fat:
  • 11 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 32 mg
  • Sodium:
  • 537 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 2 g
  • Protein:
  • 11 g


Silk Purse Potatoes

Always a crowd-pleaser, Silk Purse Potatoes (As in “Can’t make a silk purse from a sow’s ear.”) have a delicious,... View this recipe »


 

Swiss Scalloped Potatoes

Country Woman Christmas

If you're a fan of French onion soup, you'll love this layered potato casserole. My family really enjoys it with ham, turkey or pork roast.

SERVINGS: 8

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 10 min. Bake: 1-1/2 hours + standing

Ingredients:

  • 5 medium potatoes (about 3 pounds), peeled and thinly sliced
  • 1 small onion, thinly sliced
  • 1 jar (4 ounces) diced pimientos, drained
  • 3 garlic cloves, minced
  • 2 cups (8 ounces) shredded Swiss cheese, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 2 tablespoons butter or margarine

Directions:

In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion, pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos, garlic, salt and pepper. Pour broth over the top; dot with butter. Bake, uncovered, at 375° for 1 hour.
    Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.


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