Boiled potatoes drenched in a fondue-style cheese sauce with bacon and green onions is a Swiss comfort dish that can also be served as a hearty side.
I was so on the roll making these cheesy potatoes that I didn’t even realize how much it makes. Captain B. and I ate those three days in a row.
We love leftovers, but still. Swiss fondue potatoes would be great to bring to a cookout and feed the crowd or cut the ingredients in half for a side dish.
Everyone loves fondue and if you call it’s Swiss, you’ll get extra brownie points. It’s something in the name that makes dishes more appealing, don’t you think?
But, seriously, the taste is really good. It’s got bacon in it, after all. You can try leaving the bacon out for a vegetarian version (or use vegetarian-friendly faux bacon) and let me know how it tastes.
What's in this Swiss dish?
- Potatoes - we used Yukon
- Bacon - you can leave it out for a vegetarian version but everything is better with bacon!
- Green onions - aka spring onions
- Emmentaler cheese - or sub with Gruyere
- Cream cheese - best to use creamy Swiss cheese in wedges
- Heavy cream
- Vegetable broth
How do I make fondue potatoes?
Scroll down for recipe details and ingredient amounts.
- Boil unpeeled potatoes then quarter or cut into pieces. Set aside.
- In a large skillet, brown bacon pieces until crisp. Add onions and sauté until translucent.
- Add cream and broth and bring to a boil. Add cheeses and stir until melted; stir in garlic and green onions. Season the sauce with salt and pepper.
- Add potatoes to the sauce and stir to coat; simmer on low heat for 3 minutes.
To serve as a side dish, cut the ingredients in half.
Swiss Fondue Potatoes
- Non-stick skillet
- 3 pounds Yukon potatoes
- 6 slices bacon cut up into half-inch pieces
- 1 onion chopped
- 1 garlic clove minced
- ½ cup green onions, sliced white and green parts
- 1 cup Emmentaler cheese shredded
- 2 wedges creamy Swiss cheese original or seasoned
- 1 cup heavy cream
- 1 cup vegetable broth
- Salt and freshly ground black pepper to taste
- Boil unpeeled potatoes in salted water over medium heat until cooked, about 20-30 minutes. Drain and let cool. Quarter or cut the potatoes into 1 ½ - 2-inch pieces. Set aside.
- In a large skillet, brown bacon pieces until crisp. Add onions and sauté for 2 minutes or until translucent. Add cream and broth and bring to a boil. Add cheeses and stir until melted. Stir in garlic and green onions. Season the sauce with salt and pepper.
- Add potatoes to the sauce, stir to coat, and simmer on low heat for 3 minutes. Serve warm, sprinkled with more green onions.
- For a side dish, cut the recipe ingredients in half.
- Substitute Emmentaler with Gruyere Cheese.