Swiss Potato Bake
Swiss Potato Bake requires around 1 hour and 10 minutes from start to finish. This side dish has 381 calories, 11g of protein, and 22g of fat per serving. This recipe serves 10. For $1.04 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 120 people were impressed by this recipe. A mixture of almonds, green onions, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Similar recipes include Swiss-Onion Potato Bake, Ham and Swiss Cheese Potato Bake, and Swiss Chicken Bake.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1/2 cup sliced almonds
5 large uncooked baking potatoes, peeled and shredded
1/4 cup butter, melted
3 eggs, lightly beaten
2 garlic cloves, minced
3/4 cup chopped green onions
1 teaspoon salt
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Swiss cheese
1/2 teaspoon white pepper
Equipment:
bowl
baking pan
kitchen thermometer
Cooking instruction summary:
Directions In a large bowl, combine the potatoes, Swiss cheese, onions and garlic. In another bowl, combine the eggs, sour cream, butter, salt and pepper until smooth. Pour over potato mixture; toss to coat. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reads 160°. Yield: 10 servings. Originally published as Swiss Potato Bake in Taste of Home's Holiday & Celebrations CookbookAnnual 2004, p67 Nutritional Facts 1 serving (3/4 cup) equals 376 calories, 20 g fat (11 g saturated fat), 118 mg cholesterol, 366 mg sodium, 37 g carbohydrate, 4 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the potatoes, Swiss cheese, onions and garlic. In another bowl, combine the eggs, sour cream, butter, salt and pepper until smooth.
2. Pour over potato mixture; toss to coat.
3. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with almonds.
4. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reads 160°.
Nutrition Information:
covered percent of daily need
