This is a traditional Swiss recipe from my Grossmutter.

Cindy
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.

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  • Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.

  • Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

301.6 calories; 7.8 g protein; 29.6 g carbohydrates; 53.1 mg cholesterol; 85.8 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2007
This is a great dish! I was looking for a scalloped potato recipe wanting to get away from the traditional gratins using yellow cheese and stumbled upon this. It's kind of a cross between a scalloped and a gratin and is absolutely heavenly. I made it exactly as the recipe says and it came out perfect. I didn't add or change a thing and it was exactly what I was looking for. Read More
(50)

Most helpful critical review

Rating: 2 stars
07/06/2009
I cooked for a total of two hours and it was still very soupy. If I do it again I will reduce the liquid and also reduce the onions. The proportion of onions to potatoes left an overwhelming onion flavor that was much too strong for my taste. Read More
(28)
46 Ratings
  • 5 star values: 23
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
11/30/2007
This is a great dish! I was looking for a scalloped potato recipe wanting to get away from the traditional gratins using yellow cheese and stumbled upon this. It's kind of a cross between a scalloped and a gratin and is absolutely heavenly. I made it exactly as the recipe says and it came out perfect. I didn't add or change a thing and it was exactly what I was looking for. Read More
(50)
Rating: 5 stars
11/30/2007
This is a great dish! I was looking for a scalloped potato recipe wanting to get away from the traditional gratins using yellow cheese and stumbled upon this. It's kind of a cross between a scalloped and a gratin and is absolutely heavenly. I made it exactly as the recipe says and it came out perfect. I didn't add or change a thing and it was exactly what I was looking for. Read More
(50)
Rating: 2 stars
07/06/2009
I cooked for a total of two hours and it was still very soupy. If I do it again I will reduce the liquid and also reduce the onions. The proportion of onions to potatoes left an overwhelming onion flavor that was much too strong for my taste. Read More
(28)
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Rating: 1 stars
01/24/2008
After the glowing reviews I made this for Christmas. I did not care for this recipe. I love wine taste in things but there was way too much in this that it drowned out the cheese. And the sauce did not thicken up at all and was a watery mess. Nobody ate it. Read More
(20)
Rating: 5 stars
03/25/2010
Loved it. However I used only one onion and then put 3 tablespoons butter with 5 garlic cloves fined chopped - saute - then pour over the top layer of potatoes. Served with green peppercorn steak - it was perfect. Read More
(17)
Rating: 5 stars
10/19/2009
This was a spectacular success! I added 3 links hot Italian sausage (cooked crumbled and very well drained) and used Riesling for the wine. Instead of using a 9x13 pan I used 4 smaller individual broiler pans. Truly an easy and spectacular dish that will absolutely be a regular part of my repertoire. Thanks Cindy and Cindy's Grossmutter! Read More
(15)
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Rating: 4 stars
09/08/2009
After reading the other reviews I cut the amount of water and wine in half and stirred the potatoes halfway through baking. The potatoes cooked up nicely and the sauce was thick enough but I found it to be a little bland. If I make it again I will add more butter and seasonings. Read More
(15)
Rating: 5 stars
10/30/2007
My husband & I really enjoyed this nice rich flavour. Imagine 'gourmet' scalloped potatoes with swiss cheese. It was a delicious side with my breaded chicken cordon bleu. Thanks! Read More
(15)
Rating: 4 stars
01/11/2011
This was so easy and tasty. What I loved about this dish was that it did not require canned soup. I had all the ingredients on hand also. Was a winner with the family and will definitely make again. Read More
(15)
Rating: 4 stars
12/27/2018
12/18- If you have more than 10 people double the recipe. I doubled it for a Christmas gathering and it takes at least 2.5 hours for the potatoes to be tender if you cut on a mandolin. I would give yourself 2.5-3 hours to prepare. Wow these were so delicious! Made them on Christmas Day to go with a Prime Rib. I eliminated the onions and added some extra cheese- swiss/gruyere mixture. Maybe next time I will use slightly less liquid but they were still a hit!! Read More
(13)