Swiss Potato Kugel Recipe
Swiss Potato Kugel Recipe photo by Taste of Home

Swiss Potato Kugel Recipe

Publisher Photo
I've enjoyed cooking and baking ever since I was small. I'd rather read a cookbook than a best-selling novel. I thoroughly enjoy planning a sumptuous dinner for my family. We have a daughter who loves potatoes of any kind. I believe she could eat this dish and pass over all the other goodies on the table.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 9 servings

Ingredients

  • 1 cup finely chopped onion
  • 2 tablespoons butter
  • 4 cups shredded or diced cooked peeled potatoes (about 4 medium)
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs
  • 3/4 cup half-and-half cream
  • Tomato slices and fresh thyme, optional

Nutritional Facts

1 serving (1 piece) equals 355 calories, 20 g fat (12 g saturated fat), 133 mg cholesterol, 468 mg sodium, 23 g carbohydrate, 2 g fiber, 19 g protein.

Directions

  1. In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired. Yield: 9 servings.
Editor's Note: The recipe can be prepared the day before, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake for 30-40 minutes.
Originally published as Swiss Potato Kugel in Country August/September 1998, p51

Nutritional Facts

1 serving (1 piece) equals 355 calories, 20 g fat (12 g saturated fat), 133 mg cholesterol, 468 mg sodium, 23 g carbohydrate, 2 g fiber, 19 g protein.

Reviews for Swiss Potato Kugel

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 27, 2014

"I have been making this recipe since finding it in the TOH magazine. My family really enjoys it. I follow the recipe as written but use fat free half and half and you can not tell the difference. Great side dish!"

MY REVIEW
Reviewed Oct. 12, 2013

"I prepared this recipe 10/8/13 & I adjusted it to suit my tastes! I used 3 Russet baking potatoes, peeled and shredded,1 cup chopped onion, 2 Tbsp. OLIVE OIL instead of the butter & I used 2 cups of a Mac & Cheese blend instead of just Swiss cheese! I didn't cook the potatoes as I didn't want them to be mushy! I just sauteed the onion in the oil until tender, then removed from the heat.I transferred the potatoes and sauteed onion to a large mixing bowl. I did combine the cheese blend, the salt and pepper which amounts I kept the same & the amount of flour which I kept the same, using Gold Medal Flour. I did use half and half cream and the 3 eggs which I beat with an egg beater! I baked this kugel 1 hour in order for it to really get browned and bubbly! It was really delicious and my Mom & I really enjoyed it! Thank you for sharing this recipe! It's DEFINITELY a keeper for me! DELowenstein p.s. I used 1 10" greased Corningware baking dish and the kugel fit in this dish perfectly! I kept the oven tempt. at 350o F. I also allowed the kugel to sit at least 20 minutes before I cut it in order for the kugel to firm up!"

MY REVIEW
Reviewed Sep. 7, 2012

"I made this Kugel and after baking for 40 minutes the potatoes where not soft. I would suggest 50 minutes or more. Cutting a piece to check might be the answer, but spoils the lovely looking presentation."

MY REVIEW
Reviewed Oct. 27, 2011

"This was great! I did use Pepper Jack cheese instead of Swiss and I used all 2% milk instead of the 1/2 & 1/2. I also had to cook it for 50 minutes at 350 and then 12 minutes at 375 to get it bubbly and browning. (Only temperatures higher than 350 cause sugars to caramelize, thus yielding browning.)I'm sure that it could make 9 servings if you really stretched it, but my husband, 2-year-old, and myself ate the whole thing..."

MY REVIEW
Reviewed Apr. 4, 2009

"Susan you could substitute all milk, but it won't be as creamy.  Perhaps use 1/2 cup of milk and 1/4 cup of half & half or fat free half & half if you're looking to cut back on calories.

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