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:

Quickview
380k Calories
11g Protein
21g Total Fat
37g Carbs
8% Health Score
Limit These
Calories
380k
19%

Fat
21g
33%

  Saturated Fat
10g
68%

Carbohydrates
37g
13%

  Sugar
3g
3%

Cholesterol
95mg
32%

Sodium
360mg
16%

Get Enough Of These
Protein
11g
23%

Vitamin B6
0.72mg
36%

Phosphorus
283mg
28%

Potassium
935mg
27%

Manganese
0.49mg
24%

Calcium
198mg
20%

Vitamin K
20µg
19%

Vitamin B2
0.31mg
18%

Magnesium
73mg
18%

Vitamin E
2mg
16%

Vitamin C
12mg
15%

Copper
0.29mg
15%

Fiber
3g
14%

Vitamin B1
0.2mg
13%

Vitamin A
666IU
13%

Iron
2mg
13%

Selenium
8µg
12%

Vitamin B3
2mg
11%

Folate
44µg
11%

Zinc
1mg
11%

Vitamin B12
0.63µg
11%

Vitamin B5
1mg
10%

Vitamin D
0.59µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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