Swiss Cheese Potatoes Recipes

Steps:

• Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
• Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
• Preheat the oven to 375 degrees F (190 degrees C).
• Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
• Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.

Steps:

• In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.

Steps:

• In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender.
• While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 minutes, or until softened. Season with salt and pepper and remove from the heat.
• Remove the potatoes from the heat, drain and, when cool enough to handle, slice the potatoes 1/4" thick.
• Preheat the oven to 425°F In a small bowl, combine the garlic and italian seasoning and toss together to mix evenly.
• Grease a 9x13 baking dish and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions evenly over the potatoes, then scatter a little of the garlic herb mixture over the top and drizzle with a little olive oil. Repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
• Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake 30 minutes, until the potatoes are tender.
• Remove the foil and scatter the cheese over top. cook for 10 minutes more.

Steps:

• 1. Place potatoes and 1 tsp. salt in a Dutch oven; add water to cover. Bring to boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook 10 - 15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.
• 2. Mash potato mixture, gradually adding 3/5 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8 - in. square baking pan; sprinkle with remaining cheese.
• 3. Broil 3 - 4 in. from the heat for 5 - 8 minutes or until cheese is lightly browned.