SWISS POTATO GRATIN
Grated potatoes and creamy Swiss or Gruyere cheese make this side dish a satisfying alternative to mashed or baked potatoes. Connie Bryan of Linwood, Kansas submitted the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 290 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 683mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
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Black Street Music
[email protected]This recipe looks delicious. I'm going to make it tonight!
Naglaa Fathy
[email protected]I can't wait to try this recipe!
Amber Shea
[email protected]This recipe is a keeper!
Marisa Morris
[email protected]Yum!
Balebetse Lefifi
[email protected]5 stars!
Hyjuplum
[email protected]I was really impressed with this recipe. The gratin was so flavorful and the potatoes were cooked perfectly. I will definitely be making this again.
Adan Aulla
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and satisfying. I love that it's easy to make and can be served as a side dish or a main course.
Boogii Bold
[email protected]This dish was delicious! The potatoes were creamy and tender, and the cheese was perfectly melted. I added a little bit of garlic and thyme to the recipe, which gave it a nice風味.
Ch Ahmad
[email protected]I've never made potato gratin before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly. I will definitely be making this again!
sudip sapkota
[email protected]This Swiss potato gratin recipe was a hit with my family! The potatoes were perfectly golden and crispy on top, and the cheese was melted and gooey. The flavors were rich and savory, and the gratin was a perfect side dish for our roasted chicken.