SWISS POTATO GRATIN
Grated potatoes and creamy Swiss or Gruyere cheese make this side dish a satisfying alternative to mashed or baked potatoes. Connie Bryan of Linwood, Kansas submitted the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 290 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 683mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
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
SWISS POTATO BAKE
If you're tired of the same old mashed potatoes, reach for this recipe featuring Swiss cheese and lots of crunchy almonds. -Evelyn Plyer, Santa Maria, California
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, Swiss cheese, onions and garlic. In another bowl, combine the eggs, sour cream, butter, salt and pepper until smooth. Pour over potato mixture; toss to coat., Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 376 calories, Fat 20g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 366mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.
SWISS POTATO BAKE
Make and share this Swiss Potato Bake recipe from Food.com.
Provided by bmcnichol
Categories Potato
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray a 13x9 pan with Pam.
- Put hash browns in pan and add salt and pepper to taste.
- Top with grated cheese and pour half and half over top.
- Drizzle with melted butter.
- Sprinkle with paprika, if desired.
- Bake for 1 to 1.5 hours.
- I like to cover mine with foil and then uncover the last half an hour.
Nutrition Facts : Calories 265.2, Fat 19.5, SaturatedFat 10.8, Cholesterol 38.9, Sodium 98.5, Carbohydrate 18, Fiber 1.1, Sugar 1.1, Protein 6.4
POTATO-TOPPED OVEN SWISS STEAK
For a special touch and a great way to soak up sauce, surround roasted steak and vegetables with a swirl of instant mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In ungreased 13x9-inch (3-quart) glass baking dish, arrange beef in single layer. Top with carrots and onion.
- In medium bowl, mix tomatoes and gravy; spoon over beef and vegetables. Cover with foil; bake 2 hours.
- In 3-quart saucepan, make potatoes as directed on pouch using water, milk and butter. Stir in egg until well blended.
- Remove baking dish from oven. Uncover; spoon potato mixture over hot meat mixture. Return to oven; bake uncovered 15 to 20 minutes longer or until potatoes are set.
Nutrition Facts : Calories 320, Carbohydrate 16 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
BACON SWISS POTATO CAULIFLOWER CASSEROLE
I created this one when in need of a different potato dish to go with grilled steak. It was a big hit with everyone!
Provided by lillyofvalley
Categories Side Dish Casseroles Cauliflower
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Place potatoes and cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but firm, about 20 minutes. Drain and transfer potatoes and cauliflower to the prepared casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Transfer cooked onion to the potato mixture.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble over potato mixture, reserving bacon grease in skillet.
- Melt butter into bacon grease in skillet over medium-low heat; whisk flour into butter-bacon grease mixture. Gradually stir cream into flour mixture until smooth; add milk if cream sauce is too thick. Whisk half the Swiss cheese, half the mozzarella cheese, garlic powder, salt, and pepper into cream sauce until cheeses are melted.
- Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.
- Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 34.6 g, Cholesterol 119.1 mg, Fat 44.7 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 22.5 g, Sodium 546.8 mg, Sugar 4.8 g
SWISS POTATOES
"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them," Nora Ephron wrote in her novel "Heartburn." To that end, she offered up this recipe for Swiss potatoes, which is, as she noted, essentially a giant potato pancake, the flipping of which can - and should - be done as dramatically as possible. Make sure to dry the grated potatoes completely before frying them. This recipe serves two people, which is fortuitous because, as Ms. Ephron wrote, "Not just any potato will do when it comes to love."
Provided by Marialisa Calta
Categories side dish
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Peel potatoes (after each is peeled, place it in a large bowl of cold water to cover to avoid discoloration). Dry potatoes and grate them in a food processor or with a hand grater.
- Spread grated potatoes on sheets of paper towels. Cover with another layer of towels and pat until dry. Repeat until potatoes are completely dry.
- Heat butter and oil in a nine-inch skillet over medium heat. Add potatoes and pat down with a spatula to form a pancake. Cook, uncovered, about 15 minutes, or until the bottom is brown. Slide one spatula underneath the pancake, place another on top and flip it. Add salt and cook five minutes more. Serve warm.
Nutrition Facts : @context http, Calories 937, UnsaturatedFat 13 grams, Carbohydrate 154 grams, Fat 31 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 986 milligrams, Sugar 5 grams, TransFat 1 gram
SWISS POTATO SAUSAGE BAKE
Make and share this Swiss Potato Sausage Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Grease or butter a 13x9-in casserole dish.
- In a skillet over medium heat; saute onions, garlic, mushrooms, seasoning salt and pepper for about 5 minutes, or until liquid is evaporated; let cool slightly.
- Layer half of the potatoes in prepared baking dish.
- Sprinkle with all the grated Parmesan cheese.
- Top with sausage, onion, mushroom and garlic mixture, then half of the cheese.
- Top with remaining potatoes; sprinkle with remaining cheese.
- Pour the half and half cream and whipping cream over top.
- You can top with more shredded cheese or Parmesan cheese if desired before baking.
- Cover, and bake for 30 minutes.
- Remove from oven and uncover, using spatula, gently press potatoes down into the cream.
- Return to oven and bake for another 25-35 minutes pressing potatoes down once, or until the potatoes are tender and golden brown and bubbly.
- Let stand for 10 minutes before serving.
POTATO AND SWISS CHARD GRATIN
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Provided by Elaine Louie
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
- In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
- Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
- Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams
CHEESY SWISS BAKE
A hearty Alpine-style bake with rich cheese and smoky bacon - ideal after a day on the slopes...or just a walk round the park
Provided by Cathryn Evans
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
- Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
- Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.
Nutrition Facts : Calories 889 calories, Fat 60 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.57 milligram of sodium
HAM AND SWISS CHEESE POTATO BAKE
Make a quick, kid-pleasing meal with ingredients you have on hand!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h14m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
- Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.
Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1190 mg
SWISS POTATO CASSEROLE RECIPE
Provided by Mrs_imUnLawson
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine potatoes and cheese; toss to mix. 2. Melt margarine in large saucepan. Stir in flour; cook over medium heat until bubbly, stirring constantly. Gradually add milk, stirring constantly. Add salt, onion powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture. 3. Bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned.
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