I love Swiss cheese, and I think it’s severely underrated. It has the perfect combination of creaminess, tangy flavors, and a sweet aftertaste. Although it was invented ages ago, everyone knows what Swiss cheese is!

I bet you’ve never thought of adding it to a potato casserole before, either. A big handful of Swiss cheese mixed in, and you’ve totally beaten out your aunt’s canned soup casserole she makes for every Easter.

If you have potatoes, onions, and carrots (which I’m sure you do), then you can make this casserole with just a handful of some fresh herbs and spices.

 

Ingredients:

2 pounds yellow potatoes

1/2 cup onion, chopped

1/3 cup carrot, shredded

2 large garlic cloves, minced

2 T. butter (plus more for the casserole dish)

1 1/2 cups fresh grated swiss cheese

1 1/2 cups sour cream,

2 T. chopped parsley

1 tsp. salt

1/4 tsp. smoked paprika

1/2 tsp. dried dill

cracked black pepper

 

Instructions:

Boil 2 pounds of yellow potatoes in salted water for 15 minutes.

Meanwhile, chop 1/2 cup onion, shred 1/3 cup carrot and mince 2 large garlic cloves.

In a large pan, saute the veggies in 2 T. of butter until they are fragrant and translucent.

Drain the potatoes, chunk them up and add them to the pan with the veggies. Turn off the heat.

Grate 1 1/2 cups of high quality swiss cheese and add it to the pan.

Add 2 T. fresh chopped parsley, 1 tsp. salt, 1/4 tsp. smoked paprika, 1/2 tsp. dried dill, generous amount of cracked black pepper and 1 1/2 cups of sour cream.

Stir it all together and spread into a buttered 2 quart casserole dish. Bake at 350 degrees for 45 minutes or until bubbly and the top begins to brown.

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Quick Tip: Mix and freeze this dish in advance, and throw it in the oven when it’s time to make your meal.

Recipe and image courtesy of: Cleverly Simple