Swiss Cheese and Scalloped Potato Recipe
Swiss cheese has always been a favorite kind of cheese by everybody. Not only does the cheese tastes great but the infamous large holes that are found in every single slice make it a visually stimulating cheese. The bacteria which gives the cheese its trademark holes also helps give this Swiss cheese its unique nutty yet sweet taste. This Swiss cheese and scalloped potato recipe is a totally perfect dish that fits every holiday. This isn’t just enticingly delicious, but it has a unique nutty taste due to the Swiss cheese added as well. With its deliciously baked potatoes and rich cream layers topped with the liquefied cheese, the aroma it emits while in the oven is absolutely tempting! Much more taste its creamy layers! Try this and you’ll surely can’t get enough of it.
Ingredients
- 1 teaspoon unsalted butter (2 g)
- 4 cups heavy cream (930 g)
- 2 teaspoons salt, divided (4 g)
- 1 teaspoon freshly ground black pepper (2 g)
- 3 to 3¼ pounds Idaho potatoes, peeled and cut into ¼-inch slices (1575 g)
- 8 ounces Swiss cheese, grated (225 g)
Instructions
- Preheat the oven to 400°Fahrenheit. Polish a 2-quart baking dish with butter and set aside for later use.
- In a large deep saucepan, pour in the heavy cream and simmer over medium-high heat. Add 1 teaspoon of salt and pepper, stirring constantly to allow the flavors to blend. Mix in the potatoes, adding more cream if necessary to completely submerge the potatoes.
- Lower the heat to medium-low and stew until the potatoes are barely fork-prick tender, or for about 10 to 12 minutes. Then, remove from heat.
- Using a huge ladle, transfer ⅓ of the potatoes with some of the cream to the prepared baking dish, forming an even layer on the bottom; top with ⅓ of the Swiss cheese.
- Continue layering the potatoes and topping with cheese. Place on a baking sheet and bake in the preheated oven until golden brown and bubbly for 30 minutes.
- Remove from the oven and let it cool for 5 more minutes before serving.
- Serve warm and enjoy!
