Swiss Scalloped Potatoes

Rating: 4.22 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Hot and gooey piece of potato heaven.

By Coral

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
2 hrs
Servings:
10
Yield:
1 3-quart casserole
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 3-quart baking dish.

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  • Layer about 1/3 the potatoes into the bottom of the baking dish; top with layers of about 1/3 each of onion, garlic, bacon, and Swiss cheese, respectively. Season the layers with 1/4 teaspoon salt and about 1/3 the black pepper. Repeat the onion, garlic, bacon, and Swiss cheese layering. Top with the remaining potatoes, onion, garlic, bacon, salt, and pepper; reserve the remaining Swiss cheese for later. Pour chicken broth evenly over the dish; dot with butter chunks.

  • Bake in preheated oven for 1 hour. Top with remaining Swiss cheese and continue baking until the cheese is melted and the broth absorbed, about 30 minutes more. Cool 10 minutes before serving.

Nutrition Facts

Per Serving:
197 calories; protein 10.1g 20% DV; carbohydrates 13.4g 4% DV; fat 11.5g 18% DV; cholesterol 34.9mg 12% DV; sodium 579mg 23% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Gordon Haave
Rating: 5 stars
07/22/2016
Five Stars! Excellent! My only advice would be that it doesn't need the full can of chicken broth. It really only needs 3/4 or so. Read More
Helpful
(1)

Most helpful critical review

Arizona Desert Flower
Rating: 3 stars
07/11/2013
This was OK flat out OK. I was expecting more oomph what with the bacon Swiss garlic onion and broth but it was lacking in flavor. I added a bit of milk and changed the method of cooking. Since it is 103 degrees today I refused to turn on my oven. I combined the potatoes cheese bacon onion and garlic in a large bowl and seasoned with the salt and pepper. I sprayed my microwave safe casserole dish with non-stick spray and dumped the potatoes mixture in. I added the stock and a bit of milk and then dotted with butter. I microwaved on high for 5 minutes and gently stirred repeating the process 3 times (for a cooking time of 15 minutes). I can't believe that half of the family added more salt to their potatoes but I admit it needed more seasoning. Replace the salt with seasoned salt and add some garlic/onion powder. I will attempt this again once it cools down but as it stands I wasn't asked to make this again. We preferred the Microwave Scallop Potatoes on this site more than this one. Read More
Helpful
(2)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Arizona Desert Flower
Rating: 3 stars
07/10/2013
This was OK flat out OK. I was expecting more oomph what with the bacon Swiss garlic onion and broth but it was lacking in flavor. I added a bit of milk and changed the method of cooking. Since it is 103 degrees today I refused to turn on my oven. I combined the potatoes cheese bacon onion and garlic in a large bowl and seasoned with the salt and pepper. I sprayed my microwave safe casserole dish with non-stick spray and dumped the potatoes mixture in. I added the stock and a bit of milk and then dotted with butter. I microwaved on high for 5 minutes and gently stirred repeating the process 3 times (for a cooking time of 15 minutes). I can't believe that half of the family added more salt to their potatoes but I admit it needed more seasoning. Replace the salt with seasoned salt and add some garlic/onion powder. I will attempt this again once it cools down but as it stands I wasn't asked to make this again. We preferred the Microwave Scallop Potatoes on this site more than this one. Read More
Helpful
(2)
RedneckYankee
Rating: 5 stars
06/14/2015
Fabulous and no milk needed! I used 2 cups of unsalted chicken broth instead of the 14 oz can combined Swiss & sharp white cheddar cheeses and lowered the temperature 30 mins in to 325F. This will be my go-to recipe from now on! Read More
Helpful
(1)
Gordon Haave
Rating: 5 stars
07/22/2016
Five Stars! Excellent! My only advice would be that it doesn't need the full can of chicken broth. It really only needs 3/4 or so. Read More
Helpful
(1)
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MotoBillB
Rating: 5 stars
12/29/2016
The only change I made was that I halved the recipe (for 2 only) and it was delicious! Will make this again. Read More
Shay NICHOLAS
Rating: 5 stars
11/22/2015
Great.... Family enjoyed it....preparation took around 2hrs Read More
Jack B Kelly
Rating: 5 stars
07/28/2017
Perfect. Just wish I'd made a double recipe! Read More
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gail bobinsky
Rating: 2 stars
01/12/2018
One out of the three of us liked it. It just tasted strange. A lot of work to make. Can't put my finger on what was odd but I will not make it again. Read More
shudamar
Rating: 4 stars
02/02/2015
This is a very good recipe. It is one of the very few that does not use milk. I did not know what size potato were used for this recipe but I used enough to fill a 9 x 13 glass pan. I also used about 2.5 cups of cheese and closer to 20 oz of broth. I cannot imagine this would taste very good if cooked in a microwave but from the oven the cheese and potato baked to a wonderful crust. Also I like my scalloped potato to have a little more moisture when fully cooked and did not cook it dry. Keep in mind this does not taste like other recipes that use milk but it is wonderful on it's own merits. The second day the leftovers are even better. Read More
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