The Best Canadian Swiss Cheese Scalloped Potatoes
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The Best Canadian Swiss Cheese Scalloped PotatoesThis creamy layered potato dish is a hearty accompaniment to any roast. Slice the potatoes with a mandoline or a food processor with the blade attachment to reduce prep time. For a crisp top, broil for 2 to 3 minutes or until golden.based on1 ratings. 3 user reviews.
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 436436 cal |
| pro | 12 g12g pro |
| total fat | 31 g31g total fat |
| sat. fat | 20 g20g sat. fat |
| carb | 29 g29g carb |
| dietary fibre | 2 g2g dietary fibre |
| sugar | 2 g2g sugar |
| chol | 109 mg109mg chol |
| sodium | 246 mg246mg sodium |
| potassium | 838 mg838mg potassium |
| % RDI: | - |
| calcium | 2424 calcium |
| iron | 99 iron |
| vit A | 2828 vit A |
| vit C | 3737 vit C |
| folate | 88 folate |
This creamy layered potato dish is a hearty accompaniment to any roast. Slice the potatoes with a mandoline or a food processor with the blade attachment to reduce prep time. For a crisp top, broil for 2 to 3 minutes or until golden.
Ingredients
- 2 tbsp butter , softened2 tbsp butter, softened
- 3 lb (1.35 kg) Yukon Gold potatoes , peeled and sliced 1/4 inch (5 mm) thick3 lb (1.35 kg) Yukon Gold potatoes, peeled and sliced 1/4 inch (5 mm) thick
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 5 cloves garlic , minced5 cloves garlic, minced
- 2 cups shredded Canadian Swiss cheese 2 cups shredded Canadian Swiss cheese
- 2 cups whipping (35%) cream 2 cups whipping (35%) cream
Preparation
Grease bottom and sides of 13- x 9-inch (3 L) baking dish with butter. Spread one-third of the potatoes in dish; sprinkle with one-third each of the salt, pepper, garlic and cheese. Repeat layers twice. Pour cream over top.
Cover with foil; bake in 350°F (180°C) oven until potatoes are tender, about 70 minutes. Remove foil and bake until golden, about 20 minutes. Let stand for 10 minutes before serving.
Cover with foil; bake in 350°F (180°C) oven until potatoes are tender, about 70 minutes. Remove foil and bake until golden, about 20 minutes. Let stand for 10 minutes before serving.
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