Swiss Scalloped Potatoes
Caramelized sweet Vidalia onions and thinly sliced potatoes blended in a creamy horseradish and Swiss cheese sauce and baked to cheese-bubbling perfection.
Serving size: 1/2 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Sugar |
2 tbsp.
|
Preheat oven to 350° F (300° F convection). |
| Butter flavored oil |
1/2 cup
|
In sauté pan heat oil; add onions and sugar; sauté until onions are caramelized and tender. |
| Vidalia onions, thinly sliced |
2 3/4 lb.
|
|
| Classic Casserole® Scalloped Potatoes |
1 carton
|
In full-size steamtable pan, combine boiling water with 2 seasoning packets and butter; whisk well to blend. Add reserved onions, potato slices, and next 4 ingredients; mix thoroughly. |
| Water, boiling |
5 qt.
|
|
| Butter, unsalted |
1/2 cup
|
|
| Horseradish sauce, cream-style |
4 tbsp.
|
|
| Caraway seeds |
2 tbsp.
|
|
| Salt |
2 tsp.
|
|
| Swiss cheese, shredded |
1 lb.
|
|
|
|
Bake, uncovered, for 35 to 40 minutes. |
| Swiss cheese, shredded |
1 lb.
|
|
Nutritional Information Per Serving
| Calories — 113 KCAL |
Protein — 5.0 g |
Fat — 6.3 g |
| Carbs — 8.0 g |
Iron — 0.2 mg |
Sodium — 252 mg |
| Potassium — 130 mg |
Zinc — 0.57 mg |
Vitamin A — 200 IU |
| Riboflavin — 0.08 mg |
Niacin — 0.4 mg |
Calcium — 152 mg |
| Cholesterol — 16 mg |
Vitamin B6 — 26 mcg |
Vitamin B12 — 0.23 mcg |
| Thiamine — 0.01 mg |
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