Swiss Potatoes Recipes

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SWISS CHEESE AND BACON SCALLOPED POTATOES



Swiss Cheese and Bacon Scalloped Potatoes image

Comfort food at its best!

Provided by Sandra Rogers

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 6

Number Of Ingredients 7

1 onion, finely chopped
1 ½ cups shredded Swiss cheese
6 slices diced cooked bacon
3 tablespoons all-purpose flour
salt and ground black pepper to taste
2 pounds potatoes, peeled and thinly sliced
2 cups half-and-half, warmed

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.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 36.1 g, Cholesterol 54.7 mg, Fat 17 g, Fiber 3.7 g, Protein 13.3 g, SaturatedFat 10.6 g, Sodium 94.8 mg, Sugar 2.5 g

ROSTI POTATOES



Rosti Potatoes image

Rosti potatoes are a Swiss favorite. Peeled potatoes are grated then formed into a cake in a frying pan.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

3 1/2 pounds (about 10) Yukon gold potatoes, peeled and placed in cold water
Coarse salt and freshly ground pepper
1/4 cup Clarified Butter for Potatoes

Steps:

  • Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
  • Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly; press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
  • Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
  • Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

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 POTATO BAKE



Swiss Potato Bake image

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

5 large uncooked baking potatoes, peeled and shredded
1 cup shredded Swiss cheese
3/4 cup chopped green onions
2 garlic cloves, minced
3 large eggs, lightly beaten
2 cups sour cream
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup sliced almonds

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 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 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

Hot and gooey piece of potato heaven.

Provided by Coral

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

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 POTATOES



Swiss Potatoes image

This recipe comes from Peg Bracken's I Hate To Cook Book and is different from other swiss potato recipes here. She says it's best to make more of these than you need since they are good fried the next day.

Provided by ddav0962

Categories     Potato

Time 1h10m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 5

1 1/2 large baking potatoes, sliced as thinly as possible
1 teaspoon salt
1 teaspoon minced dried onion
2 beaten eggs
1/4 lb swiss cheese, grated (plus more for topping)

Steps:

  • Mix all ingredients together in a medium sized baking dish, sprinkly more cheese on top and bake uncovered at 350F for 1 hour.

Nutrition Facts : Calories 193.9, Fat 10.3, SaturatedFat 5.8, Cholesterol 119.1, Sodium 673.7, Carbohydrate 13.3, Fiber 1.1, Sugar 1.1, Protein 11.9

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