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Creamy Swiss Scalloped Potatoes

 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.
12 ServingsPrep: 20 min. Bake: 25 min.


  • 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.

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Creamy Swiss Scalloped Potatoes (continued)

Directions (continued)

  • 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.
Nutritional Facts: One serving (2/3 cup) equals 190 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 511 mg sodium, 27 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.