Swiss Potatoes



  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 yellow onion, finely chopped
  • 3 ozs. Swiss cheese slices, torn into small pieces
  • 2 tablespoons all-purpose flour
  • 2 lbs. baking potatoes, peeled and thinly sliced
  • 1/2 milk
  • 2 tablespoons butter, cut into 1/8-inch pieces


Layer half the potatoes, 1/4 cup onion, 1/8 teaspoon salt, 1/8 teaspoon nutmeg and 1 tablespoon butter in slow cooker. Repeat layers. Cover and cook on high 4 hours. Remove potatoes with slotted spoon to serving dish. Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine. Cover and cook until slightly thickened, about 10 minutes. Stir. Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.
Katie Skaggs