Swiss Potato Casserole
Create a flavor-packed side dish your guests won’t be able to resist with this creamy Swiss Potato Casserole! Perfectly thin-sliced Russet potatoes are layered with a velvety cheese sauce made from a dreamy blend of Swiss cheese, milk, and heavy cream, enhanced with hints of nutmeg and garlic for extra depth. A final sprinkle of Parmesan adds a golden crust to this oven-baked masterpiece, while fresh parsley offers a pop of color for garnish. Whether served as a comforting holiday side or a standout addition to weeknight dinners, this casserole is easy to prepare and irresistibly indulgent. Ready in just under 90 minutes and serving six, this recipe is a must-try for anyone who loves rich, cheesy casseroles.
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Recipe Information
Ingredients
- 6 medium (about 2 pounds) Russet potatoes
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 2 cups Swiss cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Garlic powder
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Peel and thinly slice the potatoes. Aim for slices about 1/8-inch thick for even cooking. Use a mandoline if available.
Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture forms a paste and begins to turn golden.
Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook the sauce over medium heat until it thickens, about 3-5 minutes.
Stir in 1 1/2 cups of the shredded Swiss cheese, salt, black pepper, nutmeg, and garlic powder. Continue stirring until the cheese has melted and the sauce is smooth.
Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce over the potatoes and spread it evenly.
Repeat with the remaining potatoes and cheese sauce, making sure the top is fully covered.
Sprinkle the reserved 1/2 cup of Swiss cheese and the grated Parmesan cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired and enjoy!
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 13.0 g | 47% | |
| Total Sugars | 13.0 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 612 mg | 47% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 4810 mg | 102% | |
*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.
