Follow these steps for perfect results
Potatoes
Peeled and thinly sliced
Appenzeller cheese
Shredded
Salt
To taste
Pepper
To taste
Heavy cream
Onion
Grated
Parmesan cheese
Freshly grated
Paprika
Parsley
Snipped fresh
Preheat oven to 325°F (160°C).
Lightly butter a 13 x 9-inch baking dish.
Layer 1/3 of the potato slices in the prepared baking dish.
Top with 1/3 of the shredded Appenzeller cheese.
Sprinkle with salt and pepper to taste.
Make 2 more layers of potato slices and Appenzeller cheese, seasoning each layer.
In a separate bowl, stir together the heavy cream and grated onion.
Pour the cream and onion mixture evenly over the layered potatoes and cheese.
In a small bowl, combine the grated Parmesan cheese and paprika.
Sprinkle the Parmesan and paprika mixture evenly over the casserole.
Bake in the preheated oven for 2 hours, or until the potatoes are tender and the liquid is absorbed.
Garnish with snipped fresh parsley before serving. Serve hot.
Expert advice for the best results
Ensure potatoes are sliced thinly for even cooking.
Adjust seasoning to taste.
Broil for the last few minutes to achieve a golden crust.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm in baking dish or portion onto plates.
Serve as a side dish to roasted meat or vegetables.
Serve with a side salad.
Such as Sauvignon Blanc or Pinot Grigio.
Discover the story behind this recipe
Traditional Alpine comfort food
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