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    You are in: Home / Recipes / Buttermilk Scalloped Potato & Onion With Swiss Cheese Recipe
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    Buttermilk Scalloped Potato & Onion With Swiss Cheese

    Buttermilk Scalloped Potato & Onion With Swiss Cheese. Photo by Derf

    1/3 Photos of Buttermilk Scalloped Potato & Onion With Swiss Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Derf's Note:

    Lovely crunchy top and soft juicy inside.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Mash together the mustard and the butter with a tablespoon of buttermilk; set aside.
    3. 3
      Pour enough of the buttermilk to cover the bottom of an au gratin dish. Layer onion slices and potato slices alternately; sprinkle salt and pepper to taste over each potato layer and put blobs of the butter mixture on each layer of potato; ending with a potato layer and butter mixture blobs. Pour the rest of the buttermilk over all. Open layers a little with a fork as you pour to let the buttermilk through.
    4. 4
      Sprinkle Swiss cheese shreds evenly over the top. Bake for 45 minutes to 1 hour or until potatoes are fork tender and top is browned and crunchy.

    Ratings & Reviews:

    • on October 27, 2009


      Nice recipe. I wasn't actually sure how much potatoe to put, my potatoes weren't really large so I put 2 medium (which = just under 1 lb) & that seemed to be just about right. I also guessed on the salt & pepper but I think I went alittle crazy on the pepper. For the cheese I used a swiss/havariti mix (2 oz) & added 1/2 way through cooking. We like our potatoes quite soft so I baked closer to 60 mins. Thanks for sharing your recipe.

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    • on March 19, 2007


      I made this last night and we loved it! I got carried away peeling and slicing potatoes because I had some potatoes that were sprouting and getting ready to go bad. So I ended up with a full casserole dish, or the equivalent of about 6 large potatoes. (I should have increased the mustard, but didn't think to do so at the time. I will the next time I make a larger amount. But it was buttery enough without increasing the butter.) I added extra buttermilk until the potatoes were coated -- probably 1 1/2 cups (total) for my larger amount of potatoes. The only Swiss cheese I had on hand was thin sliced for sandwiches, so I covered the top of the potatoes with 4 large, slightly overlapping slices, rather than grated cheese. I added the cheese for the last 5-10 minutes since the slices were thin and also I had set the oven at 400 degrees before I'd decided which recipe to try, and never lowered the temp., and I didn't want the cheese to burn. It still took an hour to bake, at that temp. I did omit the onion, as my husband hates onion -- but I guessed that this recipe would taste great even without the onion -- and I was right! (Other adaptations made, due to being on a very low sodium diet, were:, leaving out the salt and substituting a very small amount of NoSalt instead; I have a grinder of pepper blended with dried sweet peppers, tomatoes and garlic, which I used instead of plain pepper, to help make up for not having salt; and the cheese was low sodium Swiss and I used less than the enlarged recipe called for.)

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    Nutritional Facts for Buttermilk Scalloped Potato & Onion With Swiss Cheese

    Serving Size: 1 (184 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 407.2
    Calories from Fat 181
    Total Fat 20.1 g
    Saturated Fat 12.6 g
    Cholesterol 58.6 mg
    Sodium 316.1 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 5.0 g
    Sugars 8.2 g
    Protein 14.6 g

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