These Swiss Potatoes are an easy, comforting side dish. They’re made with thinly sliced red potatoes baked in chicken broth until soft and tender, then topped with melty Swiss cheese. Just 5 ingredients and 10 minutes of prep needed!
Is there any food more delicious and more versatile than potatoes? I don’t think there’s a potato recipe I’ve tried that I haven’t loved. And these Swiss Potatoes are no different.
These potatoes come out so tender and soft, they’re cooked right in chicken broth to add so much flavor, and they’re topped with freshly shredded, melty Swiss cheese which adds a rich, slightly tangy flavor. The cheese gets perfectly golden on top when baked, which makes these potatoes even better!
These cheesy potatoes are easy and quick to make and so addicting! I’ve been making them for years and they’re always a hit.
Why You’ll Love Swiss Potatoes
- Easy to prepare. You need just 5 simple ingredients to whip this simple side dish up. All you’re doing is combining everything into a casserole dish.
- Tastes delicious. I mean, what’s not to love about tender, flavor-infused potatoes and ooey-gooey cheese?
- Versatile. Bring these scalloped potatoes to a holiday party, a potluck, or whip them up for a meal at home. They go with everything and they’re a hit with every crowd!
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Potatoes: You’ll need 4 large red potatoes, sliced very thinly. If you don’t have Red potatoes, Yukon gold will work too.
- Cheese: We’re using, of course, Swiss cheese for these Swiss potatoes. If Swiss isn’t your thing, feel free to use another variety.
- Butter: I recommend unsalted butter so you can control the saltiness of the finished dish.
- Chicken Broth: Cooking the potatoes in chicken broth adds so much flavor.
- Salt and Pepper: Salt enhances flavors while pepper adds a little bit of spice.
How to Make Swiss Potatoes
- Step One: Preheat oven to 425°F. Grease a 9×13 inch baking dish.
- Step Two: Add half of potatoes evenly on the bottom of the dish. Season with salt and pepper. Spread 1 ½ cups Swiss cheese on top. Dot evenly with 2 tbsp butter. Repeat layers. Pour chicken broth over top.
- Step Three: Bake 45 minutes until potatoes are cooked and the cheese is golden brown. Serve hot.
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What to Serve with Swiss Potatoes
While you might be tempted to just fill your entire plate up with these Swiss potatoes, they do make a delicious pairing for a variety of different entrees!
Here are a few ideas:
- Blackened Steak
- Baked Chicken Parmesan
- Brown Sugar Dijon Pork Tenderloin
- Slow Cooker Country Style Ribs
Recipe Tips and Tricks
- Shred your own cheese. Freshly shredded cheese melts better than pre-shredded cheese. For the best texture, shred your own with a cheese grater.
- Slice the potatoes thinly and evenly. If the potatoes are too thick, they won’t cook all the way through. If they’re sliced at different thicknesses, then they won’t cook at the same rate.
- Grease the baking dish. A light layer of cooking spray helps prevent the potatoes from sticking to the bottom of the pan.
- If the cheese on top is burning before the potatoes are fully cooked, cover the baking dish with foil for the remainder of the baking time.
Variations and Substitutions
- Make them vegetarian. Simply swap the chicken broth out for veggie broth.
- Use other cheeses. Swiss not your thing? Try this recipe using another soft, melty cheese! Gruyere, parmesan, mozzarella, cheddar, gouda, Monterey jack, and havarti are all great options.
- Make loaded Swiss potatoes. Bulk your Swiss potatoes up by loading them up with cooked and crumbled bacon, then serving them topped with sour cream and green onions.
- Spice them up. Add a kick of heat by sprinkling the potatoes with a little bit of cayenne pepper or red pepper flakes.
Store leftover Swiss potatoes in an airtight container in the fridge for 3-5 days. To reheat, simply pop them back in the oven until heated through.
Can these be frozen?
I don’t recommend it. Potatoes and cheese don’t hold up well when thawed.
Are Scalloped Potatoes and Au Gratin the Same?
Both potato recipes are made with thin slices of potato layered in a casserole dish. And while the two terms are often used pretty much interchangeably, there are traditionally a couple of differences!
Scalloped potatoes typically don’t contain any cheese and are cooked in a cream sauce. Au gratin potatoes do contain cheese and sometimes, but not always, include a cream sauce.
Why Won’t My Scalloped Potatoes Get Soft?
If your potatoes aren’t getting soft quickly enough, then they might just be sliced too thickly. For the best results, make sure you’re slicing the potatoes as thinly as possible!
They also just may need more time to cook. If the cheese looks done, but your potatoes still aren’t soft enough, then cover the baking dish with foil and continue to cook until the potatoes are cooked properly.
- Slow Cooker Rosemary Garlic Mashed Potatoes
- Swedish Potatoes
- Smothered Potatoes
- Mashed Potato Casserole
- 4 large red potatoes thinly sliced
- 3 cups Swiss cheese shredded
- 4 tbsp salted butter divided
- 1 cup chicken broth
- salt and pepper to taste
- Preheat oven to 425°F. Grease a 9×13 inch baking dish.
- Add half of potatoes evenly on the bottom of the dish. Season with salt and pepper. Spread 1 ½ cups Swiss cheese on top. Dot evenly with 2 tbsp butter. Repeat layers. Pour chicken broth over top.
- Bake 45 minutes until potatoes are cooked and the cheese is golden brown. Serve hot.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.