Swiss Potato Squares Recipes

Steps:

• Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Mash with butter, parsley, salt and pepper., Spread about 4 cups of the potato mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Combine cheese, ham, onion and garlic powder; spoon into potato shell. Combine eggs and milk; pour over all. Top with remaining potato mixture. Sprinkle with paprika. , Bake, uncovered, at 400° for 45-50 minutes or until golden. Let stand 5 minutes before cutting.

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:

• 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:

• Preheat oven to 375 degrees, with rack in lower third. Generously brush a 17-by-12-inch rimmed baking sheet with oil.
• Place onions in a large bowl. Peel potatoes, and grate on the large holes of a box grater, adding them to bowl and stirring into onions as you work to prevent discoloration. Squeeze handfuls of the mixture to release excess liquid, and transfer mixture to another bowl.
• Add salt, pepper, cheese, and oil to potato mixture, and toss well to combine. Sprinkle mixture over prepared baking sheet, and press down lightly with your hands to form an even layer.
• Bake until golden, about one hour. Remove from oven, and cut into squares. Serve immediately with applesauce.

Steps:

• Peel potatoes (after each is peeled, place it in a large bowl of cold water to cover to avoid discoloration). Dry potatoes and grate them in a food processor or with a hand grater.
• Spread grated potatoes on sheets of paper towels. Cover with another layer of towels and pat until dry. Repeat until potatoes are completely dry.
• Heat butter and oil in a nine-inch skillet over medium heat. Add potatoes and pat down with a spatula to form a pancake. Cook, uncovered, about 15 minutes, or until the bottom is brown. Slide one spatula underneath the pancake, place another on top and flip it. Add salt and cook five minutes more. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine cottage cheese, Swiss cheese, eggs, onion, bread crumbs and spinach. Transfer to an 8x8 inch baking dish.
• Bake in preheated oven for 40 minutes. Let stand 10 minutes before cutting into squares.

Steps:

• To make the herby salt, put all the ingredients in a small food processor (or use a pestle and mortar) and grind to a fine salt.
• Tip the potatoes into a large roasting tin and toss with the oil, polenta, 2 tbsp of the herby salt and some black pepper. Any leftover salt will keep for up to 5 days in a small sealed container.
• Bake underneath a joint of meat, if cooking, at 200C/180C fan/gas 6 for 30 mins. When the meat comes out, turn up the heat to 220C/200C fan/gas 7 and cook on the top shelf for another 45 mins, shaking the tin halfway through the cooking time.

Steps:

• Preheat oven to 425 degrees.
• Pour 3 T. oil into an 8 inch square pan and heat in preheated oven while preparing potatoes.
• Drain potatoes and onions thoroughly and pat dry with paper towels, if necessary.
• Mix potatoes and onion with egg yolks, flour, salt and pepper.
• Beat egg whites until stiff but still moist peaks form; gently fold into potato mixture.
• Remove pan from oven and spoon in potatoes; smooth top and drizzle with remaining tablespoon of oil on top.
• Bake in oven for 45 to 60 minutes or until tender and crusty.
• Serve hot.

Steps:

• In a large skillet, saute onions in butter until tender.
• Remove from heat and add potatoes Toss the shredded cheese with flour, salt and pepper.
• Add to skillet and blend well.
• In a small bowl, beat eggs and cream.
• Blend into the potato mixture.
• Spoon into a greased 9" square baking dish.
• Bake uncovered for 25 minutes at 350.
• Cool for five minutes, then cut in squares.
• This can be prepared the day before and refrigerated overnight.
• Cover before refrigerating.
• Remove from refrig about 30 minutes before baking and bake for about 30- 40 minutes until golden brown.