Gruyere Mashed Potatoes Recipes

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MASHED POTATOES AU GRATIN



Mashed Potatoes au Gratin image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 10

5 to 6 medium russet potatoes, peeled and cut into 1 1/2-inch chunks
3 cups chicken broth
Nonstick cooking spray, for the baking dish
4 tablespoons unsalted butter
2 shallots, minced
1 clove garlic, minced
1 cup half-and-half
1 teaspoon kosher salt
2 cups grated Gruyere
1 cup grated Parmesan

Steps:

  • Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes.
  • Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
  • While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute.
  • Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan.
  • Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.)
  • Bake until the cheese is golden and bubbly, about 30 minutes.

POTATOES WITH GRUYERE AND DIJON



Potatoes with Gruyere and Dijon image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

2 pounds starchy potatoes, peeled and sliced 1-inch thick
1/2 to 2/3 cup milk or half-n-half
1 1/2 cups shredded Gruyere cheese
1 rounded tablespoon Dijon mustard
Salt and pepper

Steps:

  • Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.

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 MASHED POTATOES



Gruyere Mashed Potatoes image

These Gruyere Mashed Potatoes are a creamy mashed potatoes recipe loaded with flavor. I'll give you step-by-step instructions on how to get the best-mashed potatoes ever. The entire family will love this easy potato recipe.

Provided by Jill Baird

Categories     Side Dish

Time 45m

Number Of Ingredients 8

5 lbs Potatoes (red, Yukon gold, or russet Potatoes)
2/3 cup Sour Cream (full fat, or skim)
1/4 cup Parmesan Cheese (shredded)
1/2 cup Gruyere Cheese (shredded)
1- 1 1/2 Tablespoons Salt (salted)
1/2 cup Milk (or cream)
1 tsp Garlic Powder
3 Tablespoons Butter (salted)

Steps:

  • Wash the potatoes and cut into 1" cubes. (You can leave the peel on if desired or peel half of the potatoes. The potato peel gives it a rustic texture, so yummy)
  • Place the potatoes in a pot and cover with hot water, add 2 teaspoons of salt, and bring to a boil.
  • Cooking on medium heat, boil potatoes for 20-30 minutes or until the potato is soft but not mushy. You'll know it has cooked long enough when you stick a fork in the potato and the potato doesn't stay on the fork when you lift it.
  • Drain the water off the potatoes. Add the potatoes to the pot again and add the remaining ingredients.
  • Mash potatoes with a hand masher or an electric mixer ( if you plan to use an electric mixer, don't overmix the potatoes or they will have a gluey texture-use a low speed and only until the potatoes are mashed enough) You can add a pat of butter and chopped parsley for garnish. Enjoy!

Nutrition Facts : Calories 296 kcal, Carbohydrate 37 g, Protein 12 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 2346 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

GRUYERE MASHED POTATOES



Gruyere Mashed Potatoes image

Gruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don't have chives? Just use extra green onion instead. Salsarose - Tasteofhome.com Community

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

2 pounds potatoes, peeled and cubed
1/2 cup sour cream
1/3 cup 2% milk, warmed
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup minced fresh chives
2 green onions, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes., Drain; return to pot. Mash potatoes, gradually adding sour cream, milk and garlic. Stir in remaining ingredients.

Nutrition Facts : Calories 169 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

BACON-GRUYERE SMASHED POTATOES



Bacon-Gruyere Smashed Potatoes image

Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! - Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 10

1/2 cup butter, divided
3 large sweet onions, halved and thinly sliced
1-1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
3-1/2 pounds medium red potatoes, halved
1 cup 2% milk
10 slices bacon strips, cooked and crumbled
1 cup shredded Gruyere or white cheddar cheese
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.

Nutrition Facts : Calories 205 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 427mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

CREAMY GRUYERE POTATOES



Creamy Gruyere Potatoes image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield Four servings

Number Of Ingredients 6

4 medium baking potatoes, peeled and cut across into 1/8-inch slices
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 tablespoon unsalted butter, cut into small pieces
1 1/2 cups half-and-half
1 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 350 degrees. Arrange half of the potato slices in slightly overlapping layers in a deep-dish pie plate or small shallow casserole dish. Sprinkle with 3/4 teaspoon of the salt and pepper to taste. Dot with half of the butter pieces.
  • Repeat the layers. Pour the half-and-half over the potatoes. Bake until the potatoes are tender, about 45 minutes.
  • Remove the dish from the oven and preheat the broiler. Sprinkle the cheese over the potatoes and broil until melted and lightly browned. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 24 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 15 grams, Sodium 794 milligrams, Sugar 5 grams, TransFat 0 grams

MASHED POTATOES AND SQUASH WITH GRUYèRE



Mashed Potatoes and Squash with Gruyère image

Categories     Cheese     Potato     Side     Thanksgiving     Vegetarian     Butternut Squash     Fall     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Nonstick vegetable oil spray
1 2-pound butternut squash, halved, seeded
1 pound russet potatoes, peeled, cut into 1-inch pieces
3 garlic cloves, peeled
4 tablespoons finely grated Gruyère cheese (about 1 ounce)

Steps:

  • Preheat oven to 350°F. Spray baking sheet with nonstick spray. Place squash halves, cut side down, on prepared sheet. Bake until squash is very tender when pierced with fork, about 1 hour. Scoop out squash pulp; transfer to bowl and mash until almost smooth.
  • Meanwhile, cook potatoes and garlic in large saucepan of boiling salted water until potatoes are very tender, about 20 minutes. Drain. Return potato mixture to saucepan and mash until almost smooth. Add squash and mash to blend well. Stir in 3 tablespoons cheese. Season to taste with salt and pepper. Transfer mashed vegetable mixture to 9-inch-diameter glass pie dish. Sprinkle with remaining 1 tablespoon cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 450#&176;F. Bake vegetable mixture until heated through, about 15 minutes if at room temperature or 25 minutes if chilled. Serve hot.

POTATO GRUYERE PUFFS



Potato Gruyere Puffs image

Make and share this Potato Gruyere Puffs recipe from Food.com.

Provided by alligirl

Categories     Mashed Potatoes

Time 1h

Yield 4 sides, 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and diced
salt and pepper, to taste
grated nutmeg, to taste
1 tablespoon flour
3 tablespoons melted butter
6 tablespoons cream
3 ounces gruyere, grated

Steps:

  • Cook the potatoes in boiling salted water until soft; drain.
  • Mash and season with salt, pepper and nutmeg.
  • Mix in the flour.
  • Form into little dumplings using two soup spoons dipped into melted butter before forming each dumpling.
  • Place the puffs into a baking dish.
  • Pour the cream over and sprinkle with cheese.
  • Bake for 10 minutes on the middle rack of a preheated 450°F.

Nutrition Facts : Calories 412.5, Fat 22.8, SaturatedFat 13.9, Cholesterol 71.4, Sodium 169.3, Carbohydrate 41.9, Fiber 5, Sugar 1.9, Protein 11.8

COMPANY MASHED POTATOES



Company Mashed Potatoes image

A very unique mashed potato casserole topped with a mixture of whipped cream, Gruyere and Parmesan cheese. Cook time is for baking and does not include the boiling of the potatoes. Absolutely delicious!

Provided by Marie

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs baking potatoes
4 tablespoons butter
1/2 cup hot milk
salt
3/4 cup heavy cream
1/2 cup shredded gruyere cheese
1/3 cup grated parmesan cheese or 1/3 cup romano cheese

Steps:

  • Peel and quarter potatoes, cover with water, bring to a boil and cook until tender, about 20 minutes.
  • Drain and mash, add the butter and gradually add milk.
  • Mash until smooth and stir in salt.
  • Place mashed potatoes in a greased shallow casserole dish and cover to keep warm.
  • Preheat oven to 450°.
  • Whip heavy cream until stiff, then fold in gruyere cheese and 3 tablespoons of the Parmesan cheese.
  • Spread cream mixture over top of potatoes and sprinkle remaining Parmesan over it.
  • Bake for 12 to 15 minutes or until top is well browned.
  • Serve immediately.

Nutrition Facts : Calories 376.3, Fat 24.1, SaturatedFat 14.9, Cholesterol 78.7, Sodium 210, Carbohydrate 32.5, Fiber 2.7, Sugar 1.4, Protein 9

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