Swiss Cheese Scalloped Potatoes

25 May

I love scalloped potatoes (I really do). They are nice and easy to make and taste heavenly.

I spent a very long time begging for Mark to buy me a mandolin. He never listened. I got one anyway. It is amazing!

My food tool rankings are a complicated. Since the mandolin clearly can’t compete with the likes of my rice maker, my food processor, or my newest and shiniest aquisition, my kitchenaid stand mixer, I will put it in its own catagory. The no-plug catagory. The mandolin is the champion!

How thinly the potatoes are sliced makes this a nice delicate dish.

Swiss Cheese Scalloped Potatoes

Serves 4


5 white potatoes, thinly sliced with a mandolin (I use the thinnest setting)

1 cup swiss cheese, grated

1 cup Gruyere cheese, grated

1 small onion, sliced thinly

1 tbsp fresh thyme, minced

1 cup of whipping cream

Pre-heat the oven to 350 degrees. Grease a 8″ by 8″ baking dish. Start with covering the bottom with potato slices. sprinkle with cheese, onion and thyme. Then pour 1/4 cup cream evenly over the potatoes.

Repeat 3 more times.

Bake for 1 hour.

These are very good with ham. We recently ate them with some fall off the bone ribs. Amazing!

I will head back to healthy tomorrow. I promise.

One Response to “Swiss Cheese Scalloped Potatoes”

  1. hvac April 17, 2012 at 7:24 pm #


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