SWISS CHEESE POTATOES
You'll find a dish like this in German-Swiss restaurants, but it's super simple to pull together at home. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 368mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESY MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
YUKON GOLD GRUYERE SWISS CHEESE SMASHED POTATOES
The perfect combination of fluffy soft potato insides and crispy potato skin outsides!!
Provided by Angela
Categories Dinner Recipes Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- Cover the potatoes in a large pot with just enough water to cover all of the potatoes, add salt, and bring to a boil. Boil your Yukon Gold potatoes until tender when forked (about 15 minutes), then remove from heat and drain the water.
- Preheat your oven to 450 degrees F. Coat your baking sheet with olive oil (about 2 Tbsps) or line with parchment paper, then place your potatoes on the baking sheet. Using a masher, press down on each potato to flatten them out, but without breaking the potatoes apart. I usually mash once, then turn the masher 90 degrees to mash in an opposite direction.
- Once flattened, season the potatoes with salt, pepper, and turmeric then top your Yukon Gold potatoes with the grated Gruyere Swiss cheese and crumbled bacon. Bake at 450 degrees F for 30-45 minutes (depending on the size of your potatoes). Once you can see golden crispy edges, your potatoes are ready to serve. Garnish with optional sour cream and green onions, if desired.
Nutrition Facts : Calories 330 kcal, Carbohydrate 29 g, Protein 14 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 480 mg, Fiber 7 g, ServingSize 1 serving
SWISS CHEESE MASHED POTATOES
Steps:
- Place potato chunks into a large pot and cover with cold water. Add 1 tsp salt the water to taste. Bring the potatoes to a boil, then lower to medium high cooking for 10-12 minutes or until fork tender. Drain well and then return to pot.
- Unwrap cheese wedges. Add to the hot potatoes along with the sour cream, butter and 1 tsp salt. adjust to taste, adding black pepper, if desired.
- Using an electric mixer whip the ingredients together, slowly adding warm milk. Continue to whip until the potatoes are smooth and creamy. Add slowly until they reach your desired consistency.
- Taste and adjust salt, if needed. Add 3/4 cup shredded Swiss mixing in by hand.
- Serve hot with a pat of butter and a sprinkle of reserved shredded Swiss cheese and parsley on top.
Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Carbohydrate 41 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 107 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g
CHEESY MASHED POTATOES
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
- Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.
ALIGOT (MASHED POTATOES WITH CHEESE)
Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.
Provided by Tejal Rao
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
- Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 52 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 32 grams, Sodium 531 milligrams, Sugar 2 grams, TransFat 1 gram
CHANTILLY POTATOES
Baked chantilly mashed potatoes with a cheese topping. You can add a variety of cheeses, bacon, or chives. I use homemade mashed potatoes, but instant work just as well.
Provided by Lorilee Perugini
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
- Spread mashed potatoes in the prepared baking dish.
- Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
- Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.
Nutrition Facts : Calories 358.2 calories, Carbohydrate 30.1 g, Cholesterol 74.7 mg, Fat 21.4 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 13.3 g, Sodium 591.5 mg, Sugar 2.8 g
MASHED CHEESY POTATOES & GRAVY
These are VERY CHEESY MASHED POTATOES! Be warned: there's so much cheese. In the best way possible.
Provided by Molly Yeh
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
- Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
- Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.
MASHED POTATOES WITH SPINACH AND CHEESE
Categories Milk/Cream Cheese Potato Side Spinach Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Bring large pot of salted water to boil. Add baby spinach from four 6-ounce bags and cook 1 minute. Drain well. Squeeze out as much water as possible from spinach. Set spinach aside.
- Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot and mash until almost smooth. Set pot over low heat. Add butter and stir until melted. Gradually add 1 1/4 cups milk, mashing until smooth. Add cheese and reserved spinach and stir until cheese melts. Thin with more milk, if desired. Season to taste with salt and pepper. Transfer potatoes to bowl.
HEARTY SWISS POTATO CASSEROLE
A stick-to-your-ribs, baked, cheesy potato dish, reminiscent of potatoes au gratin.
Provided by Tara
Categories Side Dish Potato Side Dish Recipes
Time 1h16m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
- Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
- Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.
Nutrition Facts : Calories 419 calories, Carbohydrate 36.4 g, Cholesterol 71.4 mg, Fat 24 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 14.8 g, Sodium 241.9 mg, Sugar 1.8 g
MASHED POTATO AND HAM SWISS CHEESE BAKE
Make and share this Mashed Potato and Ham Swiss Cheese Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 375 degrees.
- Butter a 2-quart casserole dish.
- Cook the potatoes in boiling water until fork-tender; drain and place in a bowl.
- Mash potatoes then add in butter, salt, pepper, pinch nutmeg and whipping cream; mix until well combined.
- Spoon about two-thirds of the potato mixture on the bottom and up the sides of the prepared baking dish; set aside (this can be done up to a day in advance, covered and refrigerated).
- In a bowl combine the shredded swiss cheese, cubed ham and green onions; spoon the mixture into the potato-lined dish.
- In a bowl beat eggs with milk; pour over the ham/cheese mixture.
- Spoon (or pipe) the remaining potato mixture over the top.
- Sprinkle with Parmesan cheese (if using) then paprika.
- Bake for 35-40 minutes or until golden brown.
- Let stand about 10 minutes before serving.
Nutrition Facts : Calories 995.3, Fat 39.9, SaturatedFat 21.5, Cholesterol 288.5, Sodium 300.7, Carbohydrate 117.8, Fiber 14.5, Sugar 6.2, Protein 43.7
MASHED POTATOES AND SWISS CHARD
I made this recipe up on the fly when I wanted to use up my potatoes and swiss chard from the local farmer's market. This made a perfect side and made a nice change to the normal mashed potatoes. Recipe #464332, a side, used up the swiss chard stems and goes well with this recipe.
Provided by ArtsyBakingGeek
Categories Mashed Potatoes
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash, skin (optional) and chop the potatoes.
- Start boiling the potatoes.
- Once the potatoes are halfway done add the swiss chard leaves. You can use more than a single bunch.
- Once the potatoes and swiss chard is done drain the water out. You can keep the water for another use (ie. soup).
- Mash the potatoes and swiss chard.
- Add milk and butter (basically your normal mashed potatoes).
Nutrition Facts : Calories 476, Fat 2.7, SaturatedFat 1.5, Cholesterol 8.5, Sodium 63.9, Carbohydrate 102, Fiber 12.5, Sugar 4.4, Protein 13.5
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