Side Dish
Filling Swiss Potato Casserole
This creamy and cheesy casserole is the perfect comfort food for any occasion. Packed with tender potatoes and rich Swiss cheese, it’s sure to become a family favorite in no time.
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1 hr 16 min
Total Time
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4
Servings
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Hard
Difficulty
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Ingredients
4
servings
Instructions
1
Step 1
Start by melting the butter in a saucepan over medium-low heat and let it simmer for about a minute. Gradually whisk in the flour, a tablespoon at a time, making sure it’s fully blended before adding more—this should take around 5 to 8 minutes. Slowly pour in 1 cup of water while whisking constantly to keep things smooth, then take the pan off the heat.
2
Step 2
In a small bowl, mix the remaining water with the cornstarch until dissolved, then stir this mixture into the gravy to thicken it up. Give the gravy a quick stir, season with salt and pepper, and add in the thyme and rosemary.
3
Step 3
Next, stir in the Swiss and Gruyere cheeses until they melt into the sauce. Toss in the potato slices, scallions, and garlic, making sure everything is well coated and the potatoes aren’t clumped together. Pour the whole mixture into an 8-inch square baking dish.
4
Step 4
Pop it into a 375°F oven and bake until the potatoes are tender and the top is bubbly, which should take about 40 to 50 minutes.
Why You’ll Love This Recipe
This dish combines creamy potatoes with rich Swiss cheese for a comforting and satisfying meal. It’s easy to prepare and perfect for family dinners or potlucks. The layers of flavors make every bite deliciously memorable.
Serving Suggestions
Serve alongside a fresh green salad or steamed vegetables to add a light contrast. It also pairs well with roasted meats or grilled chicken for a hearty meal. A dollop of sour cream or a sprinkle of fresh herbs can add extra flavor.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese melted and creamy. For longer storage, freeze in a suitable container for up to 2 months and thaw overnight before reheating.
