Swiss Scalloped Potatoes
2 Tbspbutter, unsalted
2 Tbspall purpose flour
20 sliceswiss cheese or 2 c shredded
1/2 mediumonion, chopped fine
6 mediumpotatoes, russets
dash(es)salt and pepper
How to Make Swiss Scalloped Potatoes
- Preheat oven to 350 degrees.
Spray an 8x8 cooking dish with non-stick cooking spray. Set aside.
Peel and chop the onion. Set aside.
- 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.
- 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.)
- 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.
- 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.
- Bake at 350 degrees for 1 hour.
- 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.