• 12servings
  • 45minutes
  • 190calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9 cups sliced peeled potatoes (2-1/2 pounds)

  2. 4 cups 2% milk

  3. 2 teaspoons salt

  4. 1 garlic clove, minced

  5. 1/4 teaspoon white pepper

  6. 1 fresh rosemary sprig

  7. 1 bay leaf

  8. 4 teaspoons cornstarch

  9. 2 tablespoons cold water

  10. 4 ounces reduced-fat Swiss cheese, shredded

  11. 1-1/2 cups soft bread crumbs

  12. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Swiss Scalloped Potatoes Recipe photo by Taste of Home In a large saucepan or Dutch oven, combine the potatoes, milk, salt, garlic, pepper, rosemary and bay leaf. Bring to a boil. Reduce heat to low; cover and cook for 6-8 minutes or until crisp-tender. Discard Rosemary sprig and bay leaf.

  2. In a small bowl, combine cornstarch and cold water until smooth; stir into potato mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in cheese.

  3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over potato mixture.

  4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and crumbs are golden brown. Yield: 12 servings.


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