Swiss Cheese Potato Bake
Indulge in pure comfort with this Swiss Cheese Potato Bake, a rich and creamy dish that’s perfect for family dinners, potlucks, or holiday gatherings. Layers of tender, thinly sliced Russet potatoes are smothered in a velvety homemade cheese sauce made with shredded Swiss cheese, a touch of garlic powder, and a Parmesan topping for an irresistibly golden, bubbly finish. This easy-to-make side dish features simple pantry staples like butter, flour, and whole milk but delivers restaurant-quality flavor in every bite. Garnished with fresh parsley for a pop of color and freshness, this cheesy potato casserole pairs beautifully with roasted meats, grilled vegetables, or hearty salads. With just 20 minutes of prep time, it’s a crowd-pleasing recipe you’ll return to again and again!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Swiss cheese, shredded
- 1 teaspoon Garlic powder
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel and thinly slice the potatoes into 1/8-inch thick rounds. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to form a roux.
Slowly pour the milk into the roux, whisking constantly to prevent lumps from forming. Cook for 3–4 minutes until the sauce thickens.
Reduce the heat to low and stir in 1 3/4 cups of the shredded Swiss cheese, garlic powder, salt, and black pepper until the cheese is melted and the sauce is smooth. Remove from heat.
Drain the potato slices and pat them dry with a clean towel. Arrange half of the potato slices in an even layer in the prepared baking dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula. Repeat with the remaining potato slices and cheese sauce.
Sprinkle the top with the remaining 1/4 cup of Swiss cheese and the grated Parmesan cheese.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then, uncover and bake for an additional 20 minutes or until the potatoes are tender and the top is golden brown.
Remove from the oven and let the dish cool for 5–10 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 440.9 g | 160% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 44.7 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 3346 mg | 257% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 11107 mg | 236% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
