Main Page
Second course
Potatoes with cheese and bacon in the Swiss oven

Swiss-Style Baked Potatoes with Cheese and Bacon

A restaurant-quality dish that's easy to make at home! These oven-baked potatoes with bacon and cheese are perfect for both everyday meals and holidays. They're simple to make, with a wonderfully rich flavor. Serve them as a side, or with the sauce as a dish in their own right.

Maria

Recipe author

Potatoes with cheese and bacon in the Swiss oven

Watch the video

Composition / ingredients

Servings:

Potatoes (small potatoes)

800

Olive oil

Cream (20%)

300

Processed cheese (with mushrooms)

200

Hard cheese

100

Bacon (dry-cured or cooked-smoked)

200

Button mushrooms

100

Olive oil

Sour cream (15-20%)

Nutmeg (a pinch)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 52 % 17 g

Carbohydrates 27 % 9 g

240 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake potatoes with bacon in the oven? To make these delicious Swiss-style potatoes, gather your ingredients. Choose small potatoes of the same size so they cook through evenly and all at once. You can use olive or sunflower oil.
Step 2:

Peel the potatoes. Put them in a baking dish and drizzle with oil. Toss so every potato is evenly coated. Put the dish in an oven preheated to 350°F (180°C) and bake the potatoes for about 40 minutes, until golden. Turn them from time to time and coat them with the oil from the bottom of the dish.
Step 3:

While the potatoes cook, make the sauce. The bacon can be dry-cured or cooked-smoked. Use 20% cream. To boost the mushroom flavor of the sauce, I used a processed cheese with mushrooms, but you can use plain processed cream cheese too.
Step 4:

Cut the mushrooms into thin slices.
Step 5:

Cut the bacon into thin strips.
Step 6:

Grate the hard cheese on a fine or medium grater.
Step 7:

Heat the oil in a deep, heavy-bottomed skillet. Add the mushrooms and bacon and fry over medium heat for 10 minutes, until browned.
Step 8:

Pour the cream into the skillet and add salt, pepper, and nutmeg. Stir and simmer over low heat for another 3 minutes.
Step 9:

Add the grated hard cheese to the mushrooms. Stir well and simmer for about 2 minutes, until the cheese melts.
Step 10:

Add the processed cheese with mushrooms and the sour cream to the skillet and stir the sauce until smooth. Bring the sauce back to a boil and take it off the heat.
Step 11:

If the potatoes aren't done by the time the sauce is ready, cover the skillet so the sauce doesn't dry out and form a skin.
Step 12:

Take the finished potatoes out of the oven. They should be soft, with a golden crust.
Step 13:

Arrange the baked potatoes on a platter. Spoon the mushroom-and-bacon sauce over them, sprinkle with chopped herbs, and serve. Enjoy!

Instead of baking the potatoes, you can boil them in their skins until tender, then peel them, arrange them on a plate, and spoon the sauce over.
I've made these potatoes for years, and they turn out perfectly every time. This dish works for a Sunday family lunch as well as a holiday feast. It has it all: fluffy potatoes, a fragrant mushroom sauce, and juicy bacon.
Remember that every oven is different. Your temperature and cooking time may vary from what's written here. Get to know how your own oven behaves so your baked dishes turn out well every time.