Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

A form of scalloped potatoes to enjoy. Other cheeses or a mixture of cheeses can be tried, but I find Swiss Cheese to be the best

Ingredients Nutrition

  • 907.18 g potatoes, peeled and thinly sliced
  • salt and pepper
  • 295.73 ml beaufort cheese or 295.73 ml swiss cheese, grated
  • 473.18 ml beef bouillon
  • 59.16 ml butter

Directions

  1. Dry potato slices and place thin layer in a buttered casserole.
  2. Season with salt and pepper.
  3. Cover with a layer of cheese.
  4. Continue layering and seasoning ending with cheese.
  5. Pour bouillon over the cheese and dot with butter.
  6. Bake at 325 for 1 1/2 hours until all liquid has evaporated.
Most Helpful

5 5

This recipe was gobbled up by my DH, The Irishman Who Hates Potatoes. I used low-fat cheese as the only change. It was beautiful and would be a lovely dish for company. We all enjoyed it very much.

4 5

I used swiss cheese, and next time would add minced onions. I did cover with foil for the first 45 minutes, so my liquid did not evaporate all the way. Thanks!

5 5

I made this for my Parents and grandmother and it was delicious! I had nothing left at the end of dinner. My mother even asked for the recipe! Great Side dish!