Creamy Swiss Scalloped Potatoes Recipe
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.
- 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, 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. Yield: 12 servings.
Originally published as Swiss Scalloped Potatoes in Light & Tasty February/March 2004, p56
Reviews for Creamy Swiss Scalloped Potatoes(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
More Recipe Collections
- Au Gratin Potatoes >
- Baked Potatoes >
- Cheese Recipes >
- Diabetic Recipes >
- Diabetic Side Dishes >
- Healthy Cooking Side Dishes >
- Healthy Cooking Vegetarian Recipes >
- Healthy Recipes >
- Potato Recipes >
- Potato Side Dishes >
- Scalloped Potato >
- Side Dish Recipes >