Swiss Scalloped Potatoes Recipe

Swiss Scalloped Potatoes Recipe
Swiss Scalloped Potatoes Recipe photo by Taste of Home
Publisher Photo

Swiss Scalloped Potatoes Recipe

Be the first to add a review
Publisher Photo
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.
Recommended: Our Best Bacon Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES:
8 servings
TOTAL 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

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.
Originally published as Swiss Scalloped Potatoes in Country Woman Christmas Annual 2002, p29

Nutritional Facts

3/4 cup: 237 calories, 11g fat (7g saturated fat), 32mg cholesterol, 537mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Swiss Scalloped Potatoes in Country Woman Christmas Annual 2002, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSwiss Scalloped Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review