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Swiss Scalloped Potatoes

Total Time

Prep: 10 min. Bake: 1-1/2 hours + standing


8 servings

If you're a fan of French onion soup, you'll love this layered potato casserole. My family really enjoys it with ham, turkey or pork roast.


  • 5 medium potatoes (about 3 pounds), peeled and thinly sliced
  • 1 small onion, thinly sliced
  • 1 jar (4 ounces) diced pimientos, drained
  • 3 garlic cloves, minced
  • 2 cups shredded Swiss cheese, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 2 tablespoons butter


  1. In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion, pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos, garlic, salt and pepper. Pour broth over the top; dot with butter. Bake, uncovered, at 375° for 1 hour.
  2. Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts

3/4 cup: 237 calories, 11g fat (7g saturated fat), 32mg cholesterol, 537mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 11g protein.

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