Swiss Cheese And Bacon Scalloped Potatoes Recipes

BACON SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a greased 1-qt. baking dish, layer the potatoes and onions. Pour white sauce over the top. Cover and bake at 350° for 65-75 minutes or until potatoes are tender. Sprinkle with bacon.

ULTIMATE SCALLOPED POTATOES

Steps:

• Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. , Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers. , Bake, covered, at 350° for 40 minutes. Uncover and continue baking until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.

SWISS CHEESE POTATOES

Steps:

• Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.

CHEESY SCALLOPED POTATOES AND BACON

Steps:

• Cook bacon until done, but not crispy. Set aside on paper towels to absorb grease and pat dry. Cut into bite sized pieces when cool.
• Wash potatoes. Bring a large saucepan of water to a boil. Add salt to the boiling water, then add the potatoes. Cook for 10-15 minutes in boiling water (the potatoes will finish cooking in the oven). Set aside and allow to cool. Once you're able to work with the half-cooked potatoes, slice them into 1/2" pieces.
• In saucepan, melt butter. Saute the onion slices until just tender; remove from pan and set aside. Making sure you still have enough butter in your pan, stir in flour and milk, whisking until smooth. Cook over low heat, stirring/whisking constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.
• In a buttered 9x13 quart casserole, layer potatoes, onion, and cheese mixture. Continue to add layers until about one inch from the top, finishing off the top layer with the cheese mixture.
• Bake in a preheated 350°F oven, covered, for 45 minutes. Take the cover off of the casserole dish, sprinkle with green onions, and bake for another 5 minutes uncovered. Sprinkle lightly with garlic salt before serving, if desired.

SCALLOPED POTATOES WITH BACON

Steps:

• Preheat oven to 350 degrees.

BACON AND SWISS SCALLOPED POTATOES

Steps:

• Preheat oven to 350F and butter a 9x13 in casserole dish with 1 1/2 Tbsp butter.
• Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley.Sprinkle with a little of the Parmesan.
• Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and sprinkle with Parmesean.
• Top with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
• Cover with aluminum foil and bake for one hour. Remove the foil and sprinkle on the remaining Swiss and Parmesean cheese. Return to the oven for an additional 40 minutes.
• When done, the potatoes should be tender and liquid mostly absorbed.

SWISS CHEESE AND BACON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish.
• Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
• Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 of the cheese mixture. Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until potatoes are tender, 25 to 30 minutes.

SWISS SCALLOPED POTATOES

Steps:

• Melt butter in a medium saucepan; whisk in flour.
• Cook 2 or 3 minutes without browning, stirring constantly.
• Whisk in milk.
• Bring to a boil.
• Reduce heat, simmer gently for 5 minutes.
• Add herbed cheese, swiss, cheddar, garlic, salt, pepper and nutmeg.
• Stir until cheese melts.
• Peel and slice potatoes into 1/4 inch slices.
• Layer potatoes and sauce alternately in a buttered 9 inch casserole dish, ending with the sauce.
• Sprinkle with parmesan.
• Bake in preheated 350°F oven for 1 1/2 hours.
• Let stand for 5 to 10 minutes before serving.

SCALLOPED POTATOES WITH CANADIAN BACON

Steps:

• Preheat oven to 350°F.
• Spray bottom and sides of 8 inch baking dish with cooking spray.
• Alternate thin layers of potatoes, onions, bacon and cheese, seasoning each layer with salt, pepper and garlic. (Do not add bacon to top layer). When all ingredients are used, pour heavy cream over the top.
• Cover pan with lid or aluminum foil and bake for about 45 minutes.
• Uncover and return to oven for 10-15 minutes or until top is golden brown.

SWISS CHEESE AND BACON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish.
• Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
• Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 of the cheese mixture. Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until potatoes are tender, 25 to 30 minutes.

SWISS CHEESE AND BACON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish.
• Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
• Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 of the cheese mixture. Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until potatoes are tender, 25 to 30 minutes.

SWISS CHEESE AND BACON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish.
• Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
• Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 of the cheese mixture. Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until potatoes are tender, 25 to 30 minutes.

SCALLOPED POTATOES WITH BACON AND ONIONS

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly; cut into thin slices.
• Heat oven to 350ºF. Cook and stir bacon in large nonstick skillet on medium heat until done. Remove from skillet; set aside.
• Add oil and onions to skillet; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Gradually stir in broth; cook 1 to 2 min. or until heated through, stirring frequently. Add Neufchatel and pepper; cook and stir 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended. Remove from heat.
• Layer half each of the potatoes, Neufchatel sauce, Swiss cheese and bacon in shallow 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 45 min. or until heated through.

SWISS CHEESE AND BACON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish.
• Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
• Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 of the cheese mixture. Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until potatoes are tender, 25 to 30 minutes.