Best 8 Swiss Potato Squares Recipes

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Are you searching for a tantalizing dish that blends the flavors of potato, cheese, and herbs, finished to golden perfection? Look no further than the irresistible Swiss Potato Squares. This delectable recipe will guide you in creating a culinary masterpiece that will impress family and friends alike. Prepared with simple, wholesome ingredients, Swiss Potato Squares bring comfort and warmth to any table. Embark on this delicious journey and allow us to unveil the secrets behind this classic dish.

Let's cook with our recipes!

SWEET POTATO SQUARES



Sweet Potato Squares image

Provided by Sandra Lee

Categories     dessert

Time 47m

Yield 10 servings

Number Of Ingredients 15

1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
8 tablespoons butter, room temperature
1 egg
2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended: Princella)
1 (8-ounce) package cream cheese, softened
1 egg
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 cup oats
1/4 cup all-purpose flour
2 tablespoons honey
1/2 cup white chocolate chips
1/4 teaspoon pumpkin pie spice
1/2 cup crushed mixed nuts
3 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside.
  • Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs. Press cake mixture evenly into prepared pan, set aside.
  • Blend all potato filling ingredients in food processor until smooth. Spread evenly over crust layer.
  • Combine all topping ingredients in small bowl. Sprinkle over and press into sweet potato filling. Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.

CRUNCHY POTATO SQUARES WITH HERBY SALT



Crunchy potato squares with herby salt image

Cut spuds into uniform little cubes then sprinkle liberally with rosemary, thyme and sage salt - they'll crisp up a treat

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h35m

Number Of Ingredients 7

1 ¼kg potato , peeled and cut into 2.5cm cubes
3 tbsp vegetable, sunflower or rapeseed oil
1 tbsp fine polenta or cornmeal
6 rosemary sprigs
6 thyme sprigs
3 sage leaves
3 tbsp coarse sea salt

Steps:

  • To make the herby salt, put all the ingredients in a small food processor (or use a pestle and mortar) and grind to a fine salt.
  • Tip the potatoes into a large roasting tin and toss with the oil, polenta, 2 tbsp of the herby salt and some black pepper. Any leftover salt will keep for up to 5 days in a small sealed container.
  • Bake underneath a joint of meat, if cooking, at 200C/180C fan/gas 6 for 30 mins. When the meat comes out, turn up the heat to 220C/200C fan/gas 7 and cook on the top shelf for another 45 mins, shaking the tin halfway through the cooking time.

Nutrition Facts : Calories 158 calories, Fat 5 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2.3 milligram of sodium

SWISS POTATO GRATIN



Swiss Potato Gratin image

Grated potatoes and creamy Swiss or Gruyere cheese make this side dish a satisfying alternative to mashed or baked potatoes. Connie Bryan of Linwood, Kansas submitted the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups grated peeled potatoes
1/2 cup 2% milk
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 to 1/2 teaspoon minced garlic
Dash ground nutmeg
Pepper to taste
1/4 cup shredded Swiss or Gruyere cheese

Steps:

  • In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.

Nutrition Facts : Calories 290 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 683mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

COTTAGE CHEESE SQUARES



Cottage Cheese Squares image

This is an incredible tasting dish! Try it as a side or main.

Provided by sal

Categories     Side Dish     Casseroles     Spinach Casserole

Time 55m

Yield 7

Number Of Ingredients 6

2 ½ cups non-fat cottage cheese
⅔ cup shredded Swiss cheese
2 eggs, beaten
1 onion, chopped
½ cup soft bread crumbs
⅓ cup frozen chopped spinach, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine cottage cheese, Swiss cheese, eggs, onion, bread crumbs and spinach. Transfer to an 8x8 inch baking dish.
  • Bake in preheated oven for 40 minutes. Let stand 10 minutes before cutting into squares.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 8.8 g, Cholesterol 66.2 mg, Fat 5 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2.5 g, Sodium 108.9 mg, Sugar 2.7 g

SWISS POTATOES



Swiss Potatoes image

"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them," Nora Ephron wrote in her novel "Heartburn." To that end, she offered up this recipe for Swiss potatoes, which is, as she noted, essentially a giant potato pancake, the flipping of which can - and should - be done as dramatically as possible. Make sure to dry the grated potatoes completely before frying them. This recipe serves two people, which is fortuitous because, as Ms. Ephron wrote, "Not just any potato will do when it comes to love."

Provided by Marialisa Calta

Categories     side dish

Time 30m

Yield 2 servings

Number Of Ingredients 4

3 3/4 pounds russet potatoes
4 tablespoons butter
1 tablespoon vegetable oil
1 teaspoon coarse salt

Steps:

  • Peel potatoes (after each is peeled, place it in a large bowl of cold water to cover to avoid discoloration). Dry potatoes and grate them in a food processor or with a hand grater.
  • Spread grated potatoes on sheets of paper towels. Cover with another layer of towels and pat until dry. Repeat until potatoes are completely dry.
  • Heat butter and oil in a nine-inch skillet over medium heat. Add potatoes and pat down with a spatula to form a pancake. Cook, uncovered, about 15 minutes, or until the bottom is brown. Slide one spatula underneath the pancake, place another on top and flip it. Add salt and cook five minutes more. Serve warm.

Nutrition Facts : @context http, Calories 937, UnsaturatedFat 13 grams, Carbohydrate 154 grams, Fat 31 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 986 milligrams, Sugar 5 grams, TransFat 1 gram

CRISPY POTATO SQUARES



Crispy Potato Squares image

I found this recipe in a Cooking Clips recipe folder that I've had for a looong time! No idea where it is originally from but it's another great way to make potatoes!

Provided by Leslie in Texas

Categories     Potato

Time 1h30m

Yield 9-10 serving(s)

Number Of Ingredients 7

1/4 cup cooking oil (I use Canola)
6 medium potatoes, pared and shredded
1 large onion, grated
2 eggs, separated
2 tablespoons all-purpose flour
2 teaspoons salt
1/4 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 425 degrees.
  • Pour 3 T. oil into an 8 inch square pan and heat in preheated oven while preparing potatoes.
  • Drain potatoes and onions thoroughly and pat dry with paper towels, if necessary.
  • Mix potatoes and onion with egg yolks, flour, salt and pepper.
  • Beat egg whites until stiff but still moist peaks form; gently fold into potato mixture.
  • Remove pan from oven and spoon in potatoes; smooth top and drizzle with remaining tablespoon of oil on top.
  • Bake in oven for 45 to 60 minutes or until tender and crusty.
  • Serve hot.

Nutrition Facts : Calories 192.4, Fat 7.3, SaturatedFat 1.2, Cholesterol 47, Sodium 541.4, Carbohydrate 27.9, Fiber 3.4, Sugar 1.9, Protein 4.6

SWISS POTATO GRATIN



Swiss Potato Gratin image

Make and share this Swiss Potato Gratin recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs red-skinned boiling potatoes
1 cup ricotta cheese
3/4 cup chopped parsley
salt & freshly ground black pepper, to taste
nutmeg, to taste
1 egg
1 cup heavy cream (approximately)
sweet butter, for greasing baking dish
1/4 lb gruyere cheese, grated (about 1 cup)

Steps:

  • Wash potatoes well and trim away any discolored spots or eyes.
  • (You may peel potatoes if you like.) Slice thin and drop into a pot of cold, heavily salted water. Set over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry.
  • Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
  • Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt, pepper and nutmeg.
  • Lightly butter a shallow, oval gratin dish measuring 9 x 12 inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the ricotta mixture; sprinkle with one third of the Gruyère. Repeat, using all of the ingredients and ending with a potato layer.
  • Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork if necessary to allow the cream to spread evenly among them.
  • Bake on the center rack of a preheated 350°F oven for 35 to 45 minutes, or until potatoes are tender and the cheese is browned and bubbling. Let sit for about 10 minutes before serving.

SWISS POTATO SQUARES



SWISS POTATO SQUARES image

Categories     Cheese     Potato     Side     Casserole/Gratin     Ham

Yield 8-9 servings

Number Of Ingredients 12

8 medium russet potatoes (about 3 lbs.), peeled and cubed
1/3 cup butter or margarine, melted
1 T. minced fresh parsley
1-1/2 t. salt
1/4 t. pepper
1-1/2 cups cubed Swiss cheese
1 cup cubed fully cooked ham
1 small onion, grated
1 t. garlic powder
3 eggs
1/2 cup milk
Paprika

Steps:

  • Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Mash with butter, parsley, salt and pepper. ; Spread about 4 cups of the ptoato mixture onto the bottom and up the sides of a greased 8" square baking dish. Combine cheese, ham, onion and garlic powder; spoon in to potato shell. Combine eggs and milk; pour over all. ; Top with remaining potato mixture. Sprinkle with paprika. Bake, uncovered, at 400 degrees for 45-50 minutes or until golden. Let stand 5 minutes before cutting.

Tips:

  • Use a good quality, all-purpose flour. This will help ensure that your potato squares are light and fluffy.
  • Don't overmix the dough. Overmixing will make the potato squares tough.
  • Use cold butter. This will help keep the potato squares from spreading too much in the oven.
  • Grate the potatoes finely. This will help them cook evenly.
  • Season the potato squares generously with salt and pepper. This will help bring out their flavor.
  • Bake the potato squares until they are golden brown and crispy on the outside and fluffy on the inside.

Conclusion:

Swiss potato squares are a delicious and easy-to-make side dish that can be served with a variety of main courses. They are perfect for a weeknight meal or a special occasion. With their cheesy, potatoey goodness, they are sure to be a hit with everyone who tries them!

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