Gruyere Gratin With Thyme Recipes

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GRUYERE POTATO GRATIN



Gruyere Potato Gratin image

This is a traditional Swiss recipe from my Grossmutter.

Provided by Cindy Krafft

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

2 tablespoons softened butter
2 ½ pounds potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper to taste
1 cup shredded Gruyere cheese
¾ cup white wine
⅓ cup water
¾ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
  • Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
  • Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 29.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 3.8 g, Protein 7.8 g, SaturatedFat 9.6 g, Sodium 85.8 mg, Sugar 3 g

GRUYERE GRATIN WITH THYME



Gruyere Gratin with Thyme image

This side dish is almost as delicious when served the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 11

1 teaspoon unsalted butter
3 large eggs
1/2 cup heavy cream
3/4 cup milk
1/2 teaspoon salt
Pinch of freshly ground pepper
Pinch of freshly ground nutmeg
1/2 loaf white country or peasant bread (about 12 ounces), cut into 1-by-1-by-3-inch strips
1/4 cup dry white wine
1 cup grated Gruyere or Swiss cheese
2 sprigs fresh thyme, leaves reserved

Steps:

  • Heat oven to 350 degrees. Butter a shallow 1 1/2-quart baking dish, and set dish aside. In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg.
  • Immerse the bread strips in the egg mixture. Immediately transfer strips to the baking dish, and arrange randomly on the bottom. Pour the white wine and any remaining egg mixture over the bread strips. Sprinkle the grated cheese and thyme leaves over top.
  • Transfer baking dish to oven. Bake until the gratin is puffy, the center has set, and the cheese is brown and bubbly, 30 to 40 minutes. Remove from oven, and serve.

PUMPKIN GRUYèRE GRATIN WITH THYME



Pumpkin Gruyère Gratin with Thyme image

Provided by Susan Spungen

Categories     Cheese     Side     Thanksgiving     Pumpkin     Thyme     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1 teaspoon extra-virgin olive oil
1 teaspoon butter
1 medium onion, halved and sliced
One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups)
1 tablespoon fresh thyme leaves, stems reserved
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
3/4 cup heavy cream
2 garlic cloves, very thinly sliced
Pinch cayenne pepper
Freshly grated nutmeg
2 teaspoons cornstarch
3 1/2 ounces Gruyère cheese, grated (1 heaping cup)
1/3 cup Japanese-style breadcrumbs (panko)

Steps:

  • Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
  • Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
  • Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.

EASY AU GRATIN POTATOES RECIPE



Easy Au Gratin Potatoes Recipe image

Layers of thinly-sliced potatoes, a creamy sauce and two different types of cheese make this the best Easy Au Gratin Potatoes recipe you'll ever taste!

Provided by Blair Lonergan

Categories     Side Dish

Time 1h35m

Number Of Ingredients 11

3 tablespoons salted butter
3 tablespoons all-purpose flour
2 cloves garlic, minced or pressed
1 cup whole milk
1 cup heavy cream
1 ½ teaspoons minced fresh thyme leaves or ½ teaspoon dried thyme
Kosher salt and ground black pepper, to taste
⅛ teaspoon freshly-grated nutmeg
½ cup grated cheddar cheese
½ cup grated Gruyere cheese
2 ½ lbs. russet potatoes (about 5 medium), peeled and sliced ⅛-inch thick

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.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 344 kcal, Carbohydrate 30 g, Protein 9 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 72 mg, Sodium 141 mg, Fiber 2 g, Sugar 3 g

POTATO GRATIN WITH THYME



Potato Gratin with Thyme image

I love this gratin for its simplicity; just five ingredients. It's all you need, and it's a perfect companion to lamb, beef, or other roasted meats.

Provided by Ted Allen

Categories     side-dish

Time 50m

Yield 2 servings

Number Of Ingredients 5

1 pound Yukon gold or red potatoes
1 1/2 cups grated Gruyere
1 large egg
1 cup whole milk
2 tablespoons freshly chopped thyme leaves

Steps:

  • Preheat oven to 400 degrees F. Butter a 1 1/2-quart shallow baking dish.
  • Bring a large saucepan of salted water to a boil. Peel potatoes and cut into 1/8-inch slices - a food processor is good for this. Add potatoes to boiling water and cook 4 minutes. Drain potatoes thoroughly in a colander.
  • Arrange 1/3 of the potatoes in baking dish, top with 1/3 of the cheese, 1/3 of the thyme leaves, and sprinkle with salt and freshly ground pepper. Repeat twice more, ending with a layer of cheese and thyme.
  • Heat milk just to boiling. In a small bowl whisk egg and add hot milk, stirring. Pour evenly over potatoes. Bake 30 minutes, or until top is golden and potatoes are tender.

POTATOES AU GRATIN WITH GRUYERE CHEESE RECIPE



Potatoes Au Gratin With Gruyere Cheese Recipe image

Elevate the humble potato with these amazing Potatoes Au Gratin with Gruyere cheese. Super simple and incredibly delicious!

Provided by DSTR

Categories     Side Dish

Number Of Ingredients 9

2 1/2 lbs Russet potatoes (or Yukon Gold )
1 1/2 cup Heavy cream
2 cloves Garlic (minced)
2 tbsp Butter (melted)
1 1/2 cup Sharp cheddar cheese (grated)
1 1/2 cup Gruyere cheese (grated)
1 tsp Kosher salt
1/2 tsp Black pepper (freshly ground)
1 1/2 tsp Thyme (fresh, or 1/2 tsp dried thyme)

Steps:

  • Grate the gruyere and cheddar cheeses and place into the refrigerator until ready.
  • In a bowl, add the heavy cream, the minced garlic, and the melted butter and combine well using a whisk. Set aside
  • Preheat the oven to 350 degrees Fahrenheit
  • Peel the potatoes and using a mandoline or knife, slice potatoes 1/8″ thick and place slices into a large pot or large bowl with cold water
  • When all the potatoes are sliced, drain them completely and pat dry
  • Layer 1/3 of the thinly sliced potatoes in a 9×13 inch casserole dish or similar baking dish
  • Pour 1/3 of the heavy cream mixture, 1/3 of the salt and pepper and thyme, and 1/3 of each of cheddar and gruyere cheese over the potatoes
  • Repeat this process for the second and third layer but on the third layer do not add the shredded cheese
  • Cover with aluminum foil and bake for 75 minutes or until the center potatoes are tender (use a knife to test)
  • Remove the au gratin potatoes from the oven and remove foil. On the top layer of potatoes add the remaining cheese and return to the oven
  • Bake for an additional 15 minutes or until the cheeses are golden brown and the dish is bubbling
  • Remove from the oven and allow to rest for at least 10 to 15 minutes before serving to allow to set up
  • Serve. Salt and pepper to taste

Nutrition Facts : Calories 480 kcal, Carbohydrate 28 g, Protein 17 g, Fat 35 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 118 mg, Sodium 555 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

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