Swiss Potatoes

Potatoes always make it to the Easter dinner table in my house. They can be mashed or prepared in more of a casserole fashion. Or they can even be in good old potato salad. I love them as part of my Easter meal.

Today, I have a simple way of preparing them using cheese. This recipe uses two types of cheese along with some half and half.  They are so delicious and serve a crowd!

Swiss Potatoes |

Swiss Potatoes
  • 2 cups half and half
  • 1 (8 oz) container of spreadable chive and onion cream cheese
  • 2 Tbsp dried minced onion
  • 1 tsp salt
  • pepper to taste
  • 2 (20 oz each) pkgs refrigerated shredded hash browns or frozen hash browns, thawed
  • 2 cups shredded swiss cheese, divided
  • 3 Tbsp minced chives or green onion, divided
  • 2 Tbsp butter, cubed
  1. Preheat oven to 375 degrees and grease a 9 x 13 inch baking pan.
  2. In a large stock pot, add the half and half, cream cheese, minced onion, salt, and pepper. Heat over medium heat until cream cheese is melted into the mixture. Remove from heat.
  3. Mix in the hash browns. Stir until well combined.
  4. Place ⅓ of the potato mixture into the prepared 9 x 13 pan. Sprinkle with ⅔ cup of the Swiss cheese and 1 Tbsp of the chives. Repeat layers.
  5. Top with remaining potatoes and Swiss cheese. Place butter cubs on top. Cover and bake at 375 for 35 minutes/
  6. Uncover and bake for 10-20 more minutes until edges begin to brown. Remove from oven and let set for 10 minutes. Serves 12.

Recipe adapted from Taste of Home.

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