Au Gratin Potatoes Swiss Cheese Recipes

3 CHEESE POTATOES AU GRATIN

Steps:

• Preheat the oven to 180°C/350°F.
• Butter a large casserole dish then add a layer of sliced potatoes.
• Combine all the cheeses then reserve ? for the topping.
• Season the potatoes with salt, pepper and thyme. Add a few tablespoons of cheese. Repeat until all the potatoes and cheese have been used.
• Combine the milk, cornflour/cornstarch, cream, salt and pepper and whisk until smooth.
• Pour the cream mixture over the potatoes. Press down to allow the cream to cover the potatoes.
• Cover the dish with foil then place in the oven.
• Allow to bake for 45 minutes until a knife can easily be inserted. Remove the foil, top with the remaining cheese and place back in the oven.
• Allow to bake for another 15 minutes until the cheese has melted and the top is golden brown.
• Remove from the oven, allow to cool for 5 minutes then serve.

SWISS CHARD AU GRATIN

Steps:

• Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
• Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
• Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
• Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

DAD'S CREAMY & CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
• Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
• Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
• Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
• Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
• Cover the pan with foil, then bake for 45 minutes.
• After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

SWISS POTATO GRATIN

Steps:

• In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.

THREE-CHEESE POTATO GRATIN

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F. Line a rimmed baking sheet with foil. Grease a 9×13-inch baking dish with the butter.
• Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring just to a simmer, cover, and remove from the heat. Set aside to infuse for at least 20 minutes. Combine the Swiss cheese and Parmigiano in a bowl.
• Peel the potatoes and, using a mandoline or your sharpest knife, slice them into 1/8-inch-thick rounds. Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with kosher salt and white pepper, and top with one-third of the Swiss-Parmigiano mix. Scatter over half of the goat cheese. Add a second overlapping layer of potatoes, more salt and white pepper, another third of the Swiss- Parmigiano mix, and the remaining goat cheese. Make a third layer with the remaining potatoes and season with salt and white pepper. Press down lightly to compact the layer
• Remove the garlic and rosemary from the infused cream, and discard them. Set the cream over medium-high heat and watch carefully until it just begins to simmer; don't let it boil. Pour the cream over the potatoes and sprinkle the remaining cheese on top.
• Set the baking dish on the foillined baking sheet, and bake until the top is deeply brown and the potatoes are completely tender when poked with a skewer, 1-1/4 to 1-1/2 hours. Let sit for 10 to 15 minutes before serving.

SWISS POTATOES GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Place the potatoes into a large pot of salted water. Bring to a boil, and boil for 1 minute. Drain, rinse in cold water to cool, drain again, and pat dry.
• In a medium bowl, stir together the ricotta cheese, parsley, salt, pepper and nutmeg. In a measuring cup, whisk the egg with a fork, then fill the cup with enough cream to make 1 cup. Season with salt, pepper and nutmeg also.
• Arrange a layer of slightly overlapping potato slices in the bottom of the buttered baking dish. Dot with 1/3 of the ricotta cheese. Sprinkle with 1/3 of the Gruyere cheese. Repeat layers two more times, and end with a layer of potatoes on top. Pour the egg and cream evenly over the potatoes.
• Bake for 35 to 45 minutes in the preheated oven, until the potatoes are tender, and the cheese is browned and bubbly. Let rest for 10 minutes before serving to allow the sauce to thicken.

BACON AND SWISS AU GRATIN POTATOES

Steps:

• In a small saucepan melt margarine,then add onion and cook until soft,at this time add flour.
• Stir in the milk a little at a time until slightly thickened.
• Add 1 cup of cheese,bacon,mustard, and cayenne pepper.
• Stir until cheese is melted, if mixture seems to be too thick add a bit more milk to thin it out some.
• In a lightly greased or sprayed 1 1/2 quart baking dish layer half of the potatoes, then sprinkle with half of the salt, pepper, and garlic powder.
• Pour half of the cheese sauce over the potatoes and repeat with remaining ingredients, finishing with the cheese sauce.
• Cover and bake for 45 minutes at 375 degrees remove cover, top with remaining 1/2 cup of swiss cheese and bake for another 15 to 20 minutes or until top is golden brown.
• Let " rest " for 10 minutes, serve and ENJOY !

EASY AU GRATIN POTATOES RECIPE

Steps:

• Preheat oven to 400° F. Grease a 2-quart baking dish; set aside.
• In a large skillet, melt the butter over medium heat. Whisk in the flour and garlic; cook for 1 minute. Gradually whisk in the milk and cream; cook, whisking, until thickened, another 2 minutes or so. Add the thyme, salt, pepper, nutmeg, half of the cheddar and half of the Gruyere. Whisk for about 1 more minute, making sure that all of the cheese is melted. Taste and season with additional salt and pepper, if necessary.
• Arrange half of the potatoes in the prepared baking dish. Season with a little bit of salt. Pour half of the sauce over top. Arrange the remaining potatoes on top, season with another pinch of salt, and pour the remaining sauce over all. Sprinkle with remaining cheese. Cover and bake for 50-60 minutes (or until the potatoes are just about tender), then uncover and bake until browned on top, an additional 15-20 minutes. Let cool slightly, then serve.

RICH AND CREAMY POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.