Swiss Potato Casserole

Author: Canadian Living

Why does Swiss cheese have holes? They are formed from a gas released by organisms during fermentation — a process that gives Swiss its distinct taste. Slicing the potatoes in the food processor speeds up the preparation of this cold-weather casserole.

  • Portion size 8 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 3 cups sliced mushrooms (8 oz/250 g)
  • 3 lbs Yukon Gold potatoes peeled and thinly sliced
  • 8 oz smoked sausages sliced
  • 1 onion sliced
  • 2 cups shredded Swiss cheese (8 oz/250 g)
  • 1 1/2 cup 10% cream
  • 1/2 teaspoon pepper

Method

In skillet, heat butter over medium heat; cook garlic and mushrooms for about 5 minutes or until liquid is evaporated. Let cool.

Layer half of the potatoes in greased 13- x 9-inch (3 L) baking dish. Top with sausage, onion, mushroom mixture and half of the cheese. Top with remaining potatoes; sprinkle with remaining cheese. Stir cream with pepper; pour over top.

Cover and bake in 425°F (220°C) oven for 30 minutes. Uncover; using spatula, gently press potatoes down into cream. Reduce temperature to 400°F (200°C); bake, pressing potatoes down once, for about 35 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving.

 

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 438 mg
  • Protein 17 g
  • Calories 432.0
  • Total fat 26 g
  • Cholesterol 77 mg
  • Saturated fat 14 g
  • Total carbohydrate 33 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 36.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Swiss Potato Casserole

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