Swiss Scalloped Potatoes

Swiss Scalloped Potatoes

3
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"Hot and gooey piece of potato heaven."
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Ingredients

2 h servings 197 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 3-quart baking dish.
  2. 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.
  3. 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.

Reviews

3

This was OK, flat out OK. I was expecting more oomph, what with the bacon, Swiss, garlic, onion and broth, but it was lacking in flavor. I added a bit of milk and changed the method of cooking...

Fabulous and no milk needed! I used 2 cups of unsalted chicken broth instead of the 14 oz can, combined Swiss & sharp white cheddar cheeses, and lowered the temperature 30 mins in to 325F. This ...

This is a very good recipe. It is one of the very few that does not use milk. I did not know what size potato were used for this recipe but I used enough to fill a 9 x 13 glass pan. I also u...