Swiss Scalloped Potatoes2012-11-08
- Servings : 8
- Prep Time : 15m
- Cook Time : 60m
- Ready In : 1:15 h
Brown and bubbly on the top, creamy cheesy goodness underneath. These scalloped potatoes are easy to make but pack a punch of flavor. A great side dish for any day of the week, and the leftovers are great too!
Check the sodium content of the Swiss cheese carefully. Most, but not all, Swiss cheeses are fairly low in sodium. We used Boar’s Head Lacey Swiss Cheese, with only 35 mg of sodium per ounce!
- 4 large russet potatoes, peeled and thinly sliced
- 1 1/2 cups grated Swiss cheese, divided
- 3 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- 1/8 teaspoon black pepper
- 1 1/2 cups 2% milk
- 1 medium onion, sliced thinly
Preheat oven to 350°F.
Melt the butter in a small sauce pan over medium heat. Add flour and stir to make a roux. Cook the roux, stirring constantly for 1-2 minutes.
Slowly add milk to the roux in small increments, stirring with a whisk until smooth between each addition. Once all of the milk has been added, bring the mixture to a low boil, stirring constantly.
Slowly add 1 cup of Swiss cheese to the sauce, stirring until melted. Add black pepper. Remove from heat.
Layer half of the potatoes in a lightly greased 9x9 casserole dish. Layer half of the onions over the potatoes. Pour half of the cheese sauce over the potatoes and onions. Add the remaining potatoes, followed by the remaining onions and cheese sauce. Sprinkle 1/2 cup of Swiss cheese on top.
Bake for 1 hour, or until potatoes are thoroughly cooked and cheese is golden brown and bubbly.
Average Member Rating
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This information is per serving.
Total Fat14.4 g
Saturated Fat9.3 g