Swisspotatobake Recipes

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SWISS POTATO BAKE



Swiss Potato Bake image

Make and share this Swiss Potato Bake recipe from Food.com.

Provided by bmcnichol

Categories     Potato

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 6

2 lbs frozen hash browns
1 pint half-and-half
2 cups grated swiss cheese
1/2 cup butter, melted
salt and pepper
paprika (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13x9 pan with Pam.
  • Put hash browns in pan and add salt and pepper to taste.
  • Top with grated cheese and pour half and half over top.
  • Drizzle with melted butter.
  • Sprinkle with paprika, if desired.
  • Bake for 1 to 1.5 hours.
  • I like to cover mine with foil and then uncover the last half an hour.

Nutrition Facts : Calories 265.2, Fat 19.5, SaturatedFat 10.8, Cholesterol 38.9, Sodium 98.5, Carbohydrate 18, Fiber 1.1, Sugar 1.1, Protein 6.4

SWISS POTATO GRATIN



Swiss Potato Gratin image

Grated potatoes and creamy Swiss or Gruyere cheese make this side dish a satisfying alternative to mashed or baked potatoes. Connie Bryan of Linwood, Kansas submitted the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups grated peeled potatoes
1/2 cup 2% milk
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 to 1/2 teaspoon minced garlic
Dash ground nutmeg
Pepper to taste
1/4 cup shredded Swiss or Gruyere cheese

Steps:

  • In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.

Nutrition Facts : Calories 290 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 683mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

RöSTI (SWISS POTATO CAKE WITH ONION)



Rösti (Swiss Potato Cake With Onion) image

In Zurich, a German-speaking city, practically every bar and beer hall garnishes its big plates of meat with this kind of hash brown cake; it might be "cheese" or "onion" or "plain" Rösti, but you'll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate. Special equipment: an adjustable blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater. Chill time is included in total time. From Gourmet Magazine.

Provided by Sandi From CA

Categories     Potato

Time 11h45m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs large yellow-fleshed potatoes such as yukon gold potatoes
1 medium onion
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsalted butter
2 tablespoons vegetable oil

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
  • Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
  • Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
  • Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
  • Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
  • Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
  • Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
  • Cook until underside is golden brown, about 5 minutes.
  • Transfer to a cutting board and cut into 6 wedges.

Nutrition Facts : Calories 214.6, Fat 12.3, SaturatedFat 5.5, Cholesterol 20.3, Sodium 296.9, Carbohydrate 24.8, Fiber 2.3, Sugar 1.8, Protein 2.4

SWISS CHEESE POTATO BAKE



Swiss Cheese Potato Bake image

Make and share this Swiss Cheese Potato Bake recipe from Food.com.

Provided by Boca Pat

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup shredded swiss cheese
1/4 cup chopped fresh parsley
1 tablespoon minced fresh tarragon
1 clove garlic, minced
3 lbs potatoes, peeled,cut into 1/8 inch slices
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted

Steps:

  • Preheat oven to 325.
  • Reserve 1/3 cup cheese.
  • Combine remaining cheese, parsley, tarragon& garlic Toss potatoes with salt& pepper; pour 2 tbs butter into shallow 10 inch round baking dish; starting& ending with potatoes, alternately layer potatoes& cheese-herb mixture in dish; drizzle with remaining butter.
  • Cover with foil and bake on upper rack for 1 hr.

Nutrition Facts : Calories 315.2, Fat 13, SaturatedFat 8.1, Cholesterol 36.9, Sodium 492.3, Carbohydrate 41.4, Fiber 5.2, Sugar 2, Protein 9.8

SWISS POTATO ROESTI - COOK'S ILLUSTRATED



Swiss Potato Roesti - Cook's Illustrated image

Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy).

Provided by swissms

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs yukon gold potatoes, peeled (3-4 medium)
1/2 teaspoon salt
1 teaspoon cornstarch
ground black pepper
4 tablespoons unsalted butter

Steps:

  • Run potatoes through the large shredding disk of a food processor. (If using a box grater, shred potatoes lengthwise so you are left with long shreds.).
  • Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess potato starch, then drain in strainer.
  • Transfer half of potatoes from strainer to the center of a clean kitchen towl. Gather ends together and twist as tightly as possible to expel maximum moisture.
  • Wipe bowl dry. Transfer potatoes to bowl and repeat process with remaining potatoes.
  • Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
  • Melt half of the butter (2 tablespoons) in a 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
  • Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plage and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7-9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.

Nutrition Facts : Calories 252.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 299.1, Carbohydrate 34.9, Fiber 3.1, Sugar 1.5, Protein 3.3

HAM AND SWISS CHEESE POTATO BAKE



Ham and Swiss Cheese Potato Bake image

Make a quick, kid-pleasing meal with ingredients you have on hand!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h14m

Yield 6

Number Of Ingredients 6

1 package Betty Crocker™ julienne potatoes
2 1/2 cups boiling water
2/3 cup milk
1 1/2 cups cubed fully cooked ham
1 cup shredded Swiss cheese (4 ounces)
1/2 cup Progresso™ plain bread crumbs

Steps:

  • Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
  • Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.

Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1190 mg

CHEESY SWISS BAKE



Cheesy Swiss bake image

A recipe I found on bbcgoodfood.com website while searching for recipes for Switzerland. Sounds delicious. Here is what is stated about the recipe: "A hearty Alpine-style bake with rich cheese and smoky bacon - ideal after a day on the slopes...or just a walk round the park."

Provided by Lynn Dine

Categories     Casseroles

Time 1h5m

Number Of Ingredients 8

2 1/4 lbs starchy potatoes, cut into bite-sized chunks
2 tablespoons of butter
1 small onion, chopped
7 oz. smoked bacon, cut into small pieces
5 oz. dry white wine
5 oz. heavy whipping cream
12 oz. raclette cheese, grated
½ tsp smoked paprika

Steps:

  • 1. Heat oven to 400F/200C/fan 180C/gas 6. In a large pan, bring water and potatoes to a boil, and boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
  • 2. Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
  • 3. Stir in the wine, cream, most of the cheese and a little paprika. Season (with salt and pepper to taste) and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and bake for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.

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