Swiss Scalloped Potatoes

Diane C.

By
@thymeandmarjoram

I wanted to make scalloped potatoes but I only had Swiss cheese. so i tweaked a basic recipe and here's my version.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 Tbsp
butter, unsalted
2 Tbsp
all purpose flour
1 c
soymilk
20 slice
swiss cheese or 2 c shredded
1/4 tsp
nutmeg
1/2 medium
onion, chopped fine
6 medium
potatoes, russets
dash(es)
salt and pepper

Directions Step-By-Step

1
Preheat oven to 350 degrees.
Spray an 8x8 cooking dish with non-stick cooking spray. Set aside.
Peel and chop the onion. Set aside.
2
Peel the potatoes. Cut the potatoes into thin slices. ( a mandoline or ceramic slicer works great for this step.) Put the potatoes to soak in a little cold water while you prepare the sauce.
3
To make the sauce, melt the butter in a 2 qt. saucepan over medium heat. Add the flour and stir with a whisk to make a roux. (It should look like creamy peanut butter at this point.)
4
Slowly add the soymilk, stirring to blend. Bring the mixture just to a boil, then reduce heat to a simmer. Stir til thickened. Take 6 slices of Swiss cheese and tear them into pieces. Add the pieces to the sauce. Stir until melted. Add nutmeg and stir well. Remove from heat.
5
For the assembly, drain the potatoes, and blot lightly with a paper towel.
Layer the casserole as follows:
Put 1/4 C sauce in the pan.
Layer potatoes, onions, salt and pepper, 4 slices of cheese and 1/3 of the remaining sauce.
Repeat twice ending with remaining cheese and sauce. Spread sauce to cover cheese.
6
Bake at 350 degrees for 1 hour.
7
Notes: you can use milk instead of soymilk. If so, warm the milk in a microwave for about 30-45 seconds at 40% power before adding it to the roux.
You can caramelize the onions before adding them to the casserole, for richer flavor.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: American