Swiss Cheese 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.

SWISS SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350 degrees. Spray an 8x8 cooking dish with non-stick cooking spray. Set aside. Peel and chop the onion. Set aside.
• 2. Peel the potatoes. Cut the potatoes into thin slices. ( a mandoline or ceramic slicer works great for this step.) Put the potatoes to soak in a little cold water while you prepare the sauce.
• 3. To make the sauce, melt the butter in a 2 qt. saucepan over medium heat. Add the flour and stir with a whisk to make a roux. (It should look like creamy peanut butter at this point.)
• 4. Slowly add the soymilk, stirring to blend. Bring the mixture just to a boil, then reduce heat to a simmer. Stir til thickened. Take 6 slices of Swiss cheese and tear them into pieces. Add the pieces to the sauce. Stir until melted. Add nutmeg and stir well. Remove from heat.
• 5. For the assembly, drain the potatoes, and blot lightly with a paper towel. Layer the casserole as follows: Put 1/4 C sauce in the pan. Layer potatoes, onions, salt and pepper, 4 slices of cheese and 1/3 of the remaining sauce. Repeat twice ending with remaining cheese and sauce. Spread sauce to cover cheese.
• 6. Bake at 350 degrees for 1 hour.
• 7. Notes: you can use milk instead of soymilk. If so, warm the milk in a microwave for about 30-45 seconds at 40% power before adding it to the roux. You can caramelize the onions before adding them to the casserole, for richer flavor.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

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.

SCALLOPED POTATOES WITH THREE CHEESES

Steps:

• Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
• Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
• Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

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.