Name: Creamy Swiss Scalloped Potatoes
Yield: 4 servings
Ingredients: 9 cups sliced peeled potatoes (2-1/2 pounds); 4 cups 2% milk; 2 teaspoons salt; 1 garlic clove, minced; 1/4 teaspoon white pepper; 1 fresh rosemary sprig; 1 bay leaf; 4 teaspoons cornstarch; 2 tablespoons cold water; 4 ounces reduced-fat Swiss cheese, shredded; 1-1/2 cups soft bread crumbs; 2 tablespoons butter, melted

Servings: 4 persons

9 cups sliced peeled potatoes (2-1/2 pounds)
4 cups 2% milk
2 teaspoons salt
1 garlic clove, minced
1/4 teaspoon white pepper
1 fresh rosemary sprig
1 bay leaf
4 teaspoons cornstarch
2 tablespoons cold water
4 ounces reduced-fat Swiss cheese, shredded
1-1/2 cups soft bread crumbs
2 tablespoons butter, melted

1
In a large saucepan or Dutch oven, combine the potatoes, milk, salt, garlic, pepper, rosemary and bay leaf. Bring to a boil. Reduce heat to low; cover and cook for 6-8 minutes or until crisp-tender. Discard Rosemary sprig and bay leaf.
2
In a small bowl, combine cornstarch and cold water until smooth; stir into potato mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in cheese.
3
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over potato mixture.
4
Bake, uncovered, at 350u00b0 for 25-30 minutes or until bubbly and crumbs are golden brown.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamy Swiss Scalloped Potatoes

How did you like this recipe?