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Hearty Swiss Potato Casserole

Rated as 5 out of 5 Stars

"A stick-to-your-ribs, baked, cheesy potato dish, reminiscent of potatoes au gratin."
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1 h 16 m servings 417
Original recipe yields 4 servings (1 8-inch casserole)


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  1. Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
  2. Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
  5. Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.


  • Cook's Notes:
  • All-purpose flour can be substituted for the whole wheat if desired.
  • Top with bread or cracker crumbs after the first 20 minutes of baking if you like.
  • Baking time will mostly depend on how thinly you sliced your potatoes. To check doneness, stick one with a fork; if it pierces the potato with no resistance, it's done. (I like my potatoes with a little bite, so I cook mine less.)

Nutrition Facts

Per Serving: 417 calories; 24 35.9 15.9 71 241 Full nutrition

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These were excellent! I did use AP flour as the recipe submitter mentioned in the cook notes and these came out fabulous. I anticipated a little bit of trouble with clumping but there was none....