Printable | Taste of Home

Swiss Scalloped Potatoes

9 cups sliced peeled potatoes (2-1/2 pounds)
4 cups 2% milk
2 teaspoons salt
1 garlic clove, minced
1/4 teaspoon white pepper
1 fresh rosemary sprig
1 bay leaf
4 teaspoons cornstarch
2 tablespoons cold water
4 ounces reduced-fat Swiss cheese, shredded
1-1/2 cups soft bread crumbs
2 tablespoons butter, melted

In a large saucepan or Dutch oven, combine the potatoes, milk, salt,

Printed from tasteofhome.com Oct 8, 2008

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Swiss Scalloped Potatoes cont.

garlic, pepper, rosemary and bay leaf. Bring to a boil. Reduce heat
to low; cover and cook for 6-8 minutes or until almost 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. 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.

Yield: 12 servings.