SLICED SWISS CHEESE RECIPES

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POTATO AND SWISS CHEESE GRATIN | U.S. DAIRY



Potato and Swiss Cheese Gratin | U.S. Dairy image

Provided by Undeniably Dairy

Total Time 105 minutes

Prep Time 30 minutes

Cook Time 75 minutes

Yield 10

Number Of Ingredients 1

2 tablespoons butter 2 tablespoons flour 3 cups lactose-free whole milk 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/4 teaspoon nutmeg /4 teaspoon dried thyme 2 cups (16-ounces) Swiss cheese, shredded 2 pounds russet potatoes, washed, peeled, thinly sliced 1 cup sweet onion, peeled, thinly sliced

Steps:

  • 1. Preheat oven to 350°F. Coat a 9-inch pie plate or a small casserole dish with cooking spray. 2. In a small sauce pan, melt butter over medium heat; add flour, whisking for 2 to 3 minutes or until incorporated. 3. Gradually add milk, stirring until smooth. 4. Add salt, pepper, garlic powder, nutmeg, and thyme; bring to a boil over medium-high heat, then lower to medium-low heat. Simmer for 5 to 7 minutes or until sauce is thickened. 5. Add 1-1/2 cups of shredded Swiss cheese, stirring until cheese is melted; cook for an additional 3 to 5 minutes over medium-low heat until sauce is smooth.  6. In a large bowl, combine potatoes and onions; add cheese sauce and toss to coat. 7. Transfer potato mixture to prepared pie plate; wrap tightly with foil. 8. Bake for 45 to 50 minutes or until potatoes are tender; remove foil. 9. Top with remaining 1/2 cup of shredded Swiss cheese; bake, uncovered, for an additional 5 to 10 minutes or until cheese is melted and lightly browned.   Tip: Gratin can be prepared up to one day in advance, and reheated prior to serving

Nutrition Facts : Calories 190

POTATO AND SWISS CHEESE GRATIN | U.S. DAIRY



Potato and Swiss Cheese Gratin | U.S. Dairy image

Provided by Undeniably Dairy

Total Time 105 minutes

Prep Time 30 minutes

Cook Time 75 minutes

Yield 10

Number Of Ingredients 1

2 tablespoons butter 2 tablespoons flour 3 cups lactose-free whole milk 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/4 teaspoon nutmeg /4 teaspoon dried thyme 2 cups (16-ounces) Swiss cheese, shredded 2 pounds russet potatoes, washed, peeled, thinly sliced 1 cup sweet onion, peeled, thinly sliced

Steps:

  • 1. Preheat oven to 350°F. Coat a 9-inch pie plate or a small casserole dish with cooking spray. 2. In a small sauce pan, melt butter over medium heat; add flour, whisking for 2 to 3 minutes or until incorporated. 3. Gradually add milk, stirring until smooth. 4. Add salt, pepper, garlic powder, nutmeg, and thyme; bring to a boil over medium-high heat, then lower to medium-low heat. Simmer for 5 to 7 minutes or until sauce is thickened. 5. Add 1-1/2 cups of shredded Swiss cheese, stirring until cheese is melted; cook for an additional 3 to 5 minutes over medium-low heat until sauce is smooth.  6. In a large bowl, combine potatoes and onions; add cheese sauce and toss to coat. 7. Transfer potato mixture to prepared pie plate; wrap tightly with foil. 8. Bake for 45 to 50 minutes or until potatoes are tender; remove foil. 9. Top with remaining 1/2 cup of shredded Swiss cheese; bake, uncovered, for an additional 5 to 10 minutes or until cheese is melted and lightly browned.   Tip: Gratin can be prepared up to one day in advance, and reheated prior to serving

Nutrition Facts : Calories 190

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