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hot swiss scalloped potatoes

(1 rating)
Recipe by
Lynette !
Gulf Breeze, FL

This can be served as a main dish with a salad, or as a side. I usually serve it as a main, since it has ham in it!

(1 rating)
yield 8 -10
prep time 15 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For hot swiss scalloped potatoes

  • 4 lg
    red potatoes, about 2 1/2 pounds
  • 2 Tbsp
  • 2 Tbsp
    all-purpose flour
  • 1 c
  • 8 oz
    carton sour cream
  • 1 1/2 c
    swiss cheese, shredded (about 6 ounces), divided
  • 1/2 c
    sliced green onions
  • 1 tsp
  • 1 tsp
    dried dillweed
  • 3 c
    diced, cooked ham (about 1 pound)
  • 1/4 c
    fine, dry breadcrumbs
  • 1/4 c
    butter, melted

How To Make hot swiss scalloped potatoes

  • 1
    Cook the potatoes in boiling water to cover for 25 to 30 minutes or until tender; drain and let cool slightly.
  • 2
    Melt 2 tablespoons butter in a heavy saucepan over low heat; add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from heat; stir in the sour cream, 1 cup of the Swiss cheese, green onions, salt, and dillweed. Set the sauce aside.
  • 3
    Peel the potatoes (you should be able to just slide the peels off). Cut into 1/2 inch slices.
  • 4
    Layer one third of the potato slices in a greased 13 x 9 x 2 inch baking dish. Top the potato slices with half of the diced ham and half of the reserved sauce. Repeat the layers with the remaining potato slices, ham, and sauce, ending with the potato slices.
  • 5
    Combine the remaining 1/2 cup Swiss cheese, breadcrumbs, and 1/4 cup butter; stir well. Sprinkle the breadcrumb mixture evenly over the potato slices.
  • 6
    Bake, uncovered, at 350° for 30 to 35 minutes or until the breadcrumb mixture is lightly browned and the mixture is thoroughly heated.

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