Swiss Potatoes Au Gratin

A low-sodium recipe adapted from

Serves 8 


4 large russet potatoes, very thinly sliced 

1 medium onion, peeled and thinly sliced

1½ cups grated Swiss cheese, divided into 1 cup and ½ cup portions

3 Tbsp unsalted butter 

3 Tbsp all-purpose flour 

1 tsp black pepper 

1 tsp garlic powder (salt-free; do not use garlic salt!) 

1½ cups low fat milk 


  1. Preheat oven to 350°F.
  2. Melt the butter in a small saucepan over medium heat. Add flour and stir. Cook, stirring constantly, for 1-2 minutes.
  1. Slowly add milk in small increments, stirring with a whisk until smooth between each addition. Once all of the milk has been added, bring the mixture to a low boil, stirring constantly.
  2. Slowly add 1 cup of Swiss cheese to the sauce, stirring until melted. Add black pepper and garlic and mix into the sauce.
  3. Remove the sauce from the heat.
  4. Layer half the potatoes in a lightly greased 9×9” casserole dish. Layer half the onions on top, and pour half the cheese sauce to cover the layer. Repeat, layering in the same order of potatoes, onions, and sauce.
  5. Sprinkle the remaining half cup of Swiss cheese on top.
  6. Bake for 1 hour, or until potatoes are thoroughly cooked and cheese is golden brown and bubbly.

Nutrients per serving (1 cup): 

Calories 230.4kcal, Carbohydrates 25.3g, Protein 10.1g, Fat 10g, Sodium 90mg 

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