Creamy Swiss Scalloped Potatoes Recipe

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Creamy Swiss Scalloped Potatoes Recipe
Creamy Swiss Scalloped Potatoes Recipe photo by Taste of Home
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Creamy Swiss Scalloped Potatoes Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

2/3 cup: 190 calories, 6g fat (4g saturated fat), 17mg cholesterol, 511mg sodium, 27g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over potato mixture.
  4. 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

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kpkaren User ID: 2650977 205846
Reviewed Oct. 28, 2014

"Needed a new recipe for a potato side dish. This was just the one. Only changes that I made was that I didn't use fresh thyme, I used dried. Other than that, made the recipe as stated. It was well received by my family."

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