Swiss Potatoes Recipes

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SWISS CHEESE POTATOES



Swiss Cheese Potatoes image

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

8 large potatoes, peeled and cubed (about 4 pounds)
1-1/2 teaspoons salt, divided
2 cups chopped celery
3/4 cup chopped onion
1-1/2 cups shredded Swiss cheese, divided
2/3 cup 2% milk
3 tablespoons butter
1/4 teaspoon pepper

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.

SWISS POTATOES RECIPE - (4.5/5)



Swiss Potatoes Recipe - (4.5/5) image

Provided by MJH

Number Of Ingredients 5

4 large red potatoes, thinly sliced
3 cups Swiss cheese, shredded
4 tablespoons butter, divided
1 cup chicken broth
salt and pepper, to taste

Steps:

  • Preheat oven to 425°F. Grease a 9×13-inch baking dish. Add half of potatoes evenly on the bottom of the dish. Season with salt and pepper. Spread 1 1/2 cups Swiss cheese on top. Dot evenly with 2 tablespoons butter. Repeat layers. Bake 45 minutes until potatoes are cooked and the cheese is golden brown. Serve hot.

SWISS POTATO GRATIN



Swiss Potato Gratin image

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

1-1/2 cups grated peeled potatoes
1/2 cup 2% milk
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 to 1/2 teaspoon minced garlic
Dash ground nutmeg
Pepper to taste
1/4 cup shredded Swiss or Gruyere cheese

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.

SWISS POTATOES



Swiss Potatoes image

"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

3 3/4 pounds russet potatoes
4 tablespoons butter
1 tablespoon vegetable oil
1 teaspoon coarse salt

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 CHARD AND POTATOES



Swiss Chard and Potatoes image

Categories     Potato     Chard     Simmer

Yield serves 6

Number Of Ingredients 7

1 tablespoon kosher salt, plus more for the pot
2 pounds large russet potatoes, peeled
2 bunches Swiss chard (about 2 pounds), trimmed (see note) and coarsely shredded
1/3 cup plus 3 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
2 tablespoons unsalted butter
1/2 cup sliced almonds, toasted

Steps:

  • Fill a large pot with cold salted water, and add the whole peeled potatoes. Bring to a simmer, and cook the potatoes about halfway, about 15 minutes. Add the shredded chard, and cook until the leaves are very tender, 15 minutes or more, depending on the size. Drain well in a colander.
  • Wipe out the pot, and return it to the stovetop. Pour 1/3 cup of the olive oil and the crushed garlic into the pot set over medium heat. Cook until the garlic is light golden, about 3 to 4 minutes. Slice in the butter; once it has melted, add the drained potatoes and chard. Drizzle with the remaining 3 tablespoons olive oil, and season with 1 tablespoon salt. Mash coarsely with a potato masher. Let cook a few minutes to remove any excess liquid, stir in the almonds, and serve hot.
  • note
  • If you buy young Swiss chard, cook the stems and leaves all at the same time. If you buy Swiss chard with larger leaves and stalks, trim the stems from the leaves and cook them for 10 minutes before adding the leaves.

HEARTY SWISS POTATO CASSEROLE



Hearty Swiss Potato Casserole image

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

¼ cup butter
¼ cup whole wheat flour
1 ⅔ cups water, divided
1 ½ teaspoons cornstarch
1 pinch salt and ground black pepper to taste
½ teaspoon ground thyme
½ teaspoon dried rosemary
¾ cup shredded Swiss cheese
¾ cup shredded Swiss Gruyere cheese
3 medium potatoes, peeled and thinly sliced
2 scallions, finely chopped
1 clove garlic, minced

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 SCALLOPED POTATOES



Swiss Scalloped Potatoes image

Hot and gooey piece of potato heaven.

Provided by Coral

Categories     Scalloped Potatoes

Time 2h

Yield 10

Number Of Ingredients 9

5 yellow potatoes, peeled and thinly sliced, divided
1 small onion, thinly sliced, divided
3 cloves garlic, minced, divided
8 slices cooked bacon, crumbled, divided
2 cups shredded Swiss cheese, divided
¾ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
1 (14.5 ounce) can chicken broth
2 tablespoons butter, cut into chunks

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 3-quart baking dish.
  • Layer about 1/3 the potatoes into the bottom of the baking dish; top with layers of about 1/3 each of onion, garlic, bacon, and Swiss cheese, respectively. Season the layers with 1/4 teaspoon salt and about 1/3 the black pepper. Repeat the onion, garlic, bacon, and Swiss cheese layering. Top with the remaining potatoes, onion, garlic, bacon, salt, and pepper; reserve the remaining Swiss cheese for later. Pour chicken broth evenly over the dish; dot with butter chunks.
  • Bake in preheated oven for 1 hour. Top with remaining Swiss cheese and continue baking until the cheese is melted and the broth absorbed, about 30 minutes more. Cool 10 minutes before serving.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 13.4 g, Cholesterol 34.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 6.3 g, Sodium 579 mg, Sugar 0.8 g

SWISS POTATO ROESTI - COOK'S ILLUSTRATED



Swiss Potato Roesti - Cook's Illustrated image

Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy).

Provided by swissms

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs yukon gold potatoes, peeled (3-4 medium)
1/2 teaspoon salt
1 teaspoon cornstarch
ground black pepper
4 tablespoons unsalted butter

Steps:

  • Run potatoes through the large shredding disk of a food processor. (If using a box grater, shred potatoes lengthwise so you are left with long shreds.).
  • Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess potato starch, then drain in strainer.
  • Transfer half of potatoes from strainer to the center of a clean kitchen towl. Gather ends together and twist as tightly as possible to expel maximum moisture.
  • Wipe bowl dry. Transfer potatoes to bowl and repeat process with remaining potatoes.
  • Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
  • Melt half of the butter (2 tablespoons) in a 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
  • Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plage and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7-9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.

Nutrition Facts : Calories 252.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 299.1, Carbohydrate 34.9, Fiber 3.1, Sugar 1.5, Protein 3.3

SWISS SCALLOPED POTATOES



Swiss Scalloped Potatoes image

OK, so just give me a spoon and put these potatoes in front of me--cheesy, buttery, creamy...this dish has it all.

Provided by evelynathens

Categories     Potato

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
2 tablespoons flour
2 1/2 cups whole milk
6 ounces cream cheese with herbs
1 cup swiss cheese, grated
1 cup cheddar cheese, grated
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch nutmeg
5 medium baking potatoes
1/4 cup grated parmesan cheese

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.

Nutrition Facts : Calories 576.5, Fat 32.5, SaturatedFat 20.2, Cholesterol 98.2, Sodium 762.2, Carbohydrate 47, Fiber 3.2, Sugar 9.8, Protein 25.2

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