Gruyere Potato Bake Recipes

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GRUYERE POTATO BAKE



Gruyere Potato Bake image

My friend shared this recipe with me , and after I discovered what Gruyere cheese was, this easy, delicious dish became a frequent request from my boys. It's so simple...only three ingredients plus salt and pepper to taste.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 5

2 medium potatoes, thinly sliced
1/2 cup shredded Gruyere or Swiss cheese
Dash salt
Dash pepper
2 tablespoons chicken broth

Steps:

  • In a greased 1-1/2-qt. baking dish, layer half of the potatoes, cheese, salt and pepper. Repeat layers. Drizzle broth over top., Bake, uncovered, at 350° for 35-40 minutes or until potatoes are tender.

Nutrition Facts : Calories 281 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 238mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

GRUYÈRE POTATO CASSEROLE



Gruyère Potato Casserole image

The potatoes are perfectly tender in this easy Gruyère potato casserole. The cheese gets brown and crispy on the top and sides and the herbs add a nice accent to this savory dish.

Provided by Julia Levy

Categories     Healthy Potato Casserole Recipes

Time 1h40m

Number Of Ingredients 10

1 ½ pounds white or Yukon Gold potatoes, unpeeled and sliced 1/8-inch thick
2 medium shallots, thinly sliced
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus more for garnish
1 teaspoon finely chopped fresh rosemary, plus more for garnish
½ teaspoon ground pepper
¼ teaspoon salt
1 ½ cups shredded Gruyère cheese, divided
¾ cup finely grated Parmesan cheese, divided
⅓ cup reduced-sodium vegetable broth

Steps:

  • Preheat oven to 400°F. Coat a 9-by-13-inch casserole dish with cooking spray.
  • Toss potatoes, shallots, oil, thyme, rosemary, pepper, salt, 3/4 cup Gruyère and 1/3 cup Parmesan together in a large bowl. Arrange in a decorative layer in the prepared dish. Pour broth evenly over the potato mixture. Sprinkle the top evenly with the remaining Gruyère and Parmesan. Cover tightly with foil.
  • Bake until the potatoes are tender and bubbly, about 40 minutes. Uncover and continue to bake until the cheese is browned, about 15 minutes more. Let stand for 10 minutes before serving. Sprinkle with thyme and rosemary before serving, if desired.

Nutrition Facts : Calories 213 calories, Carbohydrate 16 g, Cholesterol 29 mg, Fat 12 g, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, Sodium 353 mg, Sugar 2 g

GRUYERE POTATO GRATIN



Gruyere Potato Gratin image

Another great recipe from our Whole Foods market. The Gruyere is the key to this dish because it melts and incorporates the cream better than cheddar ever could. Cook time does not reflect time for potatoes to cool.

Provided by mermaidmagic

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs waxy potatoes (Yukon Gold, Red Creamers, etc.)
3/4 lb cave-aged gruyere, shredded
2 medium onions, thinly sliced
1 clove garlic, minced
2 tablespoons butter
1 cup heavy cream
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Boil whole potatoes for 10 minutes.
  • Remove from heat and allow to cool to room temperature.
  • In the meantime, sauté onions and garlic in butter until they are soft and translucent.
  • Layer potato slices and onions in a 9 x 9 baking dish.
  • Pour cream over the potatoes.
  • Season to taste and sprinkle Gruyere over the whole shebang.
  • Bake 40–50 minutes or until golden.

Nutrition Facts : Calories 403.8, Fat 27.8, SaturatedFat 16.8, Cholesterol 95.3, Sodium 182.8, Carbohydrate 23.7, Fiber 2.9, Sugar 2.2, Protein 15.9

GRUYERE POTATOES



Gruyere Potatoes image

I really like the flavor imparted from the beef broth, instead of more dairy from cream or milk, as is usually found with scalloped potatoes.

Provided by Debbie R.

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes, thinly sliced
4 tablespoons butter
pepper
1 cup grated gruyere cheese
1/4 cup parmesan cheese
1 small yellow onion, thinly sliced
1 1/4 cups beef broth

Steps:

  • Preheat oven to 425 degrees. Butter inside of 2-quart casserole dish with 2 T. butter.
  • Start bringing broth to a boil after all of your ingredients are ready to go.
  • Pat dry half of potatoes. Overlap slices on bottom of baking dish. Sprinkle with some pepper, half of onion slices, and half of both cheeses. Dot with the rest of the butter.
  • Repeat layering for a second layer. Last layer isn't topped with butter, though.
  • Pour boiling broth over the potatoes.
  • Bake for 55-60 min or until done (potatoes are tender, top is brown and broth is absorbed).
  • Great on Day 2 also.

Nutrition Facts : Calories 313.5, Fat 15, SaturatedFat 9, Cholesterol 44, Sodium 309.8, Carbohydrate 34.5, Fiber 4.3, Sugar 2.1, Protein 11.4

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

BAKED TOMATO, GRUYèRE & POTATO GRATIN



Baked tomato, gruyère & potato gratin image

Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 12

a few knobs of butter , plus extra for greasing
4-5 thyme sprigs
200g gruyère , grated
100g parmesan (or vegetarian alternative), finely grated
500ml pot double cream
300ml vegetable or chicken stock
1 ½kg large potatoes , thinly sliced (on a mandolin if you have one)
8 round shallots or 4 banana shallots, thinly sliced
3 fat garlic cloves , finely chopped
100g walnuts , chopped
650g mixed tomatoes , sliced
5 tbsp dried breadcrumbs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
  • Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
  • Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Nutrition Facts : Calories 622 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber

SWEET POTATO AND GRUYERE GRATIN



Sweet Potato and Gruyere Gratin image

This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs. Top with more fresh herbs before serving, if desired.

Provided by Sandy Wilson Wickberg

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h30m

Yield 12

Number Of Ingredients 13

¾ cup whipping cream
¾ cup milk
¼ cup unsalted butter
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 ½ teaspoons salt
¾ teaspoon ground black pepper
3 pounds sweet potatoes, peeled and thinly sliced
1 ½ cups shredded Gruyere cheese
aluminum foil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
  • Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

Nutrition Facts : Calories 248 calories, Carbohydrate 24.4 g, Cholesterol 46.6 mg, Fat 14.1 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 8.6 g, Sodium 438 mg, Sugar 5.5 g

GRUYèRE POTATO GRATIN



Gruyère Potato Gratin image

Categories     Cheese     Dairy     Egg     Potato     Side     Bake     Quick & Easy     Casserole/Gratin     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 generously

Number Of Ingredients 4

1 pound large red potatoes
3/4 cup coarsely grated Gruyère (about 3 ounces)
1 large egg
1 cup milk, heated just to boiling

Steps:

  • Preheat oven to 400°F. and butter a 1 1/2-quart gratin or shallow baking dish.
  • Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.
  • In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first two layers each with 1/4 cup Gruyère and salt and pepper to taste.
  • In a small bowl whisk egg and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/4 cup cheese and bake 30 minutes, or until top is golden and potatoes are tender.

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

CRISPY GRUYèRE POTATO WEDGES



Crispy Gruyère Potato Wedges image

Categories     Cheese     Dairy     Potato     Vegetable     Side     Vegetarian     Quick & Easy     Low Cal     Swiss Cheese     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 3

1 large russet (baking) potato (about 1/2 pound)
1 1/2 teaspoons olive oil
1/2 cup coarsely grated Gruyère cheese (about 2 ounces)

Steps:

  • Peel potato and grate coarse. Press potato between several thickness of paper towel to remove any excess moisture.
  • In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato. Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.

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.

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From forkinthekitchen.com


CLASSIC POTATO GRATIN WITH GRUYERE CHEESE - JUST A LITTLE BIT OF BACON
2016-01-20 Preheat oven to 350F. Bring milk, garlic, thyme, sage, and salt to a boil in a medium saucepan. Once it boils, shut off the heat and let it steep while you make the rest of the gratin. If you prefer peeled potatoes in a gratin, peel them. Then slice your peeled or …
From justalittlebitofbacon.com


SPINACH & GRUYèRE POTATO CASSEROLE RECIPE - HOW TO MAKE …
2017-01-07 Preheat oven to 450 degrees F. Toss potatoes with oil and 1/4 teaspoon each salt and pepper; arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender.
From goodhousekeeping.com


GRUYERE POTATO CAKES - THAT SKINNY CHICK CAN BAKE
2019-11-19 Instructions. Cut potatoes into large chunks and gently boil in salted water till tender. Drain and push through ricer (or mash well till smooth). Mix in olive oil, sour cream, and salt and pepper to taste. Form 1/4 cup sized patties, and fry in olive oil till brown on one side. Carefully flip and fry till brown on second side.
From thatskinnychickcanbake.com


MASHED POTATO CASSEROLE WITH GRUYèRE RECIPE - FOOD & WINE
Preheat the oven to 400°. Advertisement. Step 2. Place the potatoes in a large pot of salted water and bring to a boil. Cook, uncovered, until the potatoes are fork tender, about 15 minutes ...
From foodandwine.com


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