Combine potatoes, chicken broth, salt and pepper in a Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 5 mintues.
Remove potatoes from broth, reserving broth.
Layer half each of potatoes and Swiss cheese in a lightly greased 2-quart casserole; repeat layers.
Pour reserved broth over top; sprinkle with Parmesan cheese.
Cover and bake at 350 degrees for 55 minutes.
Remove cover, and bake an additional 5 minutes or until potatoes are tender and cheese is golden brown.
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 6|
|Calories from Fat: 65 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.4mg||7 %|
|Sodium 335mg||12 %|
|Potassium 1597.4mg||42 %|
|Total Carbohydrate 66.2g||19 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 57.9g|
|Protein 14.7g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 382
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