Prep 15 mins
Cook 1 hr
My mother is from Switzerland and this is a dish she used to make ALL the time, but it is not calorie-friendly NOR is it cholesterol-friendly, but it is so good - Comfort Food. This is exactly how my Grandmother makes it, but I have played with this recipe many times. You can add cooked ground beef to the layers, sautéed chicken. I've added chopped ham. Stay away from anything with liquid like tomatoes, zucchini or mushrooms; for some reason they are too watery for the dish and leave a yucky pool of liquid in the bottom of the dish. The potatoes won't absorb the liquid. I've also played with cheese combination. So far, Swiss and Colby work well together (I grate the two together and toss them together) and so does cheddar and fresh parmesan. Good luck and have fun with this recipe.
- 4 large baking potatoes, peeled & sliced into 1/4 inch rounds
- 4 1⁄2 cups gruyere cheese, grated
- 1 cup milk
- seasoning (I recommend not using salt, there is plenty in the cheese)
- Preheat the over to 400°F.
- In a 9x13 baking dish, lay down 1 layer of potato rounds.
- Evenly sprinkle 1 cup of cheese and season (I like to add a small amount of seasoning to each layer- we like a little garlic powder and paprika).
- Add 2 more layers of potatoes, cheese and seasoning.
- on the last layer, I add 1 1/2 cups of cheese so that the top will be nice and bubbly.
- Add the milk along the edges of the baking dish.
- This will keep it everything from sticking, so make sure you go all the way around the dish.
- Cover with Tin Foil (aluminum foil) and bake at 400°F for 45 minutes.
- Remove foil and let bake another 15-20 minutes.
- The dish is done when the top is golden and when a fork slides right in when tested in the middle of the dish.