Swiss Potato Bake
Indulge in the comforting layers of creamy, cheesy goodness with this Swiss Potato Bake—a hearty casserole that's perfect for family dinners, holiday celebrations, or any occasion that calls for comfort food. Thinly sliced potatoes pair beautifully with caramelized onions, minced garlic, and a generous helping of rich, nutty Swiss cheese, all bathed in velvety heavy cream. Baked to golden, bubbling perfection, this dish delivers a delightful combination of crispy edges and melt-in-your-mouth tenderness. Quick to prep and ideal for feeding a crowd, this recipe is a delicious twist on classic potato gratin. Serve it as a standalone dish or a satisfying side, garnished with fresh parsley for an extra pop of flavor and color. Keywords: Swiss Potato Bake, cheesy potato casserole, layered potato bake, Swiss cheese recipes, comfort food dishes.
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Recipe Information
Ingredients
- 6 medium Potatoes
- 3 tablespoons Butter
- 1 large Yellow onion
- 2 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Swiss cheese
- 1 cup Heavy cream
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly (about 1/8 inch) using a sharp knife or mandoline. Set aside in a bowl of cold water to prevent browning.
Peel and thinly slice the onion. Mince the garlic cloves.
Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the onion and cook, stirring often, until soft and caramelized, about 10 minutes. Add the garlic and cook for an additional minute. Remove from heat and set aside.
Grease a 9x13-inch (or similar size) baking dish with the remaining 1 tablespoon of butter.
Drain the potatoes and pat them dry with a kitchen towel.
Layer one-third of the potato slices evenly in the bottom of the baking dish. Sprinkle with some of the salt and pepper, followed by one-third of the caramelized onion mixture and one-third of the Swiss cheese.
Repeat the layering process two more times, finishing with a layer of Swiss cheese on top.
Pour the heavy cream evenly over the entire dish, making sure it reaches all corners.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbling, and the potatoes are fork-tender.
Let the dish rest for 5-10 minutes before serving, then garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 23.7 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2315 mg | 178% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6932 mg | 147% | |
*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.
