Hot Swiss Scalloped Potatoes Recipes

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.

HOT SWISS SCALLOPED POTATOES

Steps:

• Combine 1 cup cheese, onions and dill weed, mix well. Set aside. In saucepan over meduim heat, melt 2 tbl butter, stir in flour and salt, gradually add milk. Cook and stir until thickened. Cook for 2 minutes, remove from heat and stir in sour cream. In greases 3 qt casserole pan, place 1/3 of potatoes, top with half of the ham, half cheese mix and half of the sauce. Repeat layers with last third of potatoes on top. Combine remaining 1/2 cup cheese, bread crumbs and 4 tbl melted butter. Sprinkle over top of casserole, bake at 350F for 30-35 minutes. Serve immediately.

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.

SWISS SCALLOPED POTATOES

Steps:

• Preheat oven to 325 F.
• Melt the butter in saucepan, add garlic powder and flour, then cook, stirring constantly until very bubbly, approximately two minutes.
• Gradually add the cream, stirring until fairly thick and smooth.
• Stir in the cheese until melted.
• Cover and set aside.
• Pour lemon juice into large bowl of cold water.
• Peel the potatoes, immersing them in the lemon solution as they are peeled to prevent discoloring.
• Then, thinly slice the potatoes, returning slices to lemon solution until all potatoes are sliced.
• Grease 8 cup baking dish.
• Drain the potatoes and pat dry with paper towel.
• Overlap one third of potatoes on the bottom of dish, top with one third of the green onions, then sprinkle generously with salt, pepper and nutmeg.
• Cover with one third of the cheese sauce.
• Repeat layers, ending with sauce.
• Cover and bake in the preheated oven for one hour.
• Uncover and continue baking for 30 minutes or until the potatoes are tender when pierced and the top is golden.

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.

SUPER SIMPLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

SCALLOPED POTATOES 'N' FRANKS

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add parsley. , Place half of the potatoes in a greased 2-qt. baking dish; top with half of the sauce. Arrange hot dogs over the sauce. Top with remaining potatoes and sauce. , Cover and bake at 350° for 1-1/2 hours or until bubbly and potatoes are tender. Uncover and bake 10 minutes longer or until lightly browned.