Gruyere Potato Gratin Recipes

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POTATO GRATIN



Potato Gratin image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
  • Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

POTATO GRATIN



Potato Gratin image

In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 1/2 pounds Yukon Gold potatoes
1 garlic clove, halved
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
3 ounces Gruyere cheese, grated (1 cup)

Steps:

  • Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
  • Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

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

GRUYERE POTATOES AU GRATIN



Gruyere Potatoes au Gratin image

Rich and creamy, this simple-to-fix dish will make guests think you fussed. The recipe calls for packaged hash brown potatoes so there's no peeling or cutting. -Suzan Ward, Post Falls, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

1 package (30 ounces) frozen shredded hash brown potatoes
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Gruyere cheese or Swiss cheese
1 cup grated Parmesan cheese
2 cups heavy whipping cream

Steps:

  • In a large bowl, combine the hash browns, lemon juice, garlic, salt and pepper. In a small bowl, combine the Gruyere and Parmesan cheeses., Layer half of the hash brown mixture and half of the cheese in a greased 13x9-in. baking dish. Repeat layers. Pour cream over top., Cover and bake at 400° for 45 minutes. Uncover; bake 5-10 minutes longer or until edges begin to brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 380 calories, Fat 29g fat (17g saturated fat), Cholesterol 102mg cholesterol, Sodium 450mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

POTATOES AU GRATIN



Potatoes Au Gratin image

This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
  • Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
  • In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

AU GRATIN POTATOES WITH GRUYERE



Au Gratin Potatoes with Gruyere image

Au Gratin Potatoes with Gruyere is bound to be your new favorite scalloped potato dish! This easy dish idea will have dinner on your table in no time.

Provided by Christina Hitchcock

Categories     dinner     Main Dish

Time 1h45m

Number Of Ingredients 8

1 ½ lbs yellow or white potatoes. You will need around 5 medium size potatoes to get the three cups of sliced potatoes needed for the recipe.
1/2 medium onion (chopped)
4 Tbsp all purpose flour
Salt and pepper to taste
2 cups whole milk
3 Tbsp butter (cubed)
1 cup gruyere
1 Tbsp chopped parsley for garnish

Steps:

  • Preheat the oven to 375 degrees.
  • Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about to ¼ inches thick.
  • Finely chop the onions.
  • Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
  • Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers.*See recipe notes
  • Top with cubed butter.
  • Heat the milk until just before boiling.
  • Pour the milk over the layers in the baking dish.
  • Top with gruyere.
  • Bake covered until the potatoes are fork tender (approx 50 minutes).
  • Uncover and bake until the cheese bubbles and browns. (approx 15 minutes).
  • Broil for 2 minutes to get a nice golden brown top.
  • Remove the dish from the oven, and let it stand for 15 - 20 minutes or until the sauce thickens.

Nutrition Facts : Calories 1801 kcal, Carbohydrate 171 g, Protein 73 g, Fat 94 g, SaturatedFat 56 g, TransFat 1 g, Cholesterol 284 mg, Sodium 999 mg, Fiber 17 g, Sugar 33 g, UnsaturatedFat 31 g, ServingSize 1 serving

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

POTATOES AU GRATIN WITH GRUYERE RECIPE



Potatoes Au Gratin With Gruyere Recipe image

Add some decadence to your weeknight meal with this potatoes au gratin recipe, topped off with Gruyere cheese for extra richness.

Provided by Catherine Brookes,Tasting Table Staff

Categories     side dish

Time 1h10m

Number Of Ingredients 7

46 ounces medium-sized potatoes, peeled
1 cup milk
2 cups heavy cream
2 large cloves garlic, peeled
1 ¾ cups grated Gruyere cheese
salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 375 F.
  • Slice the potatoes into thin rounds - less than ¼ inch in thickness.
  • Add the milk, cream, and whole garlic cloves to a large saucepan and heat on a burner at medium until simmering, stirring frequently with a wooden spoon.
  • Add the sliced potatoes to the pan and let them simmer in the garlic infused milk/cream for 5 minutes, and move the potatoes around in the pan frequently with a wooden spoon to prevent them from sticking to the bottom.
  • Using a large slotted spoon, remove the potatoes from the pan and add about half of them to a large, ovenproof baking dish. Spread the potatoes out in an even layer.
  • Remove the rest of the potatoes from the pan and set them aside.
  • Remove the garlic cloves from the pan and pour about half of the cream mixture evenly over the top of the potatoes in the oven dish.
  • Sprinkle salt and pepper over the potatoes, then sprinkle half of the grated cheese evenly over the top.
  • Add the remaining potatoes on top in another layer, then add the cream, salt and pepper, and cheese once again.
  • Bake the potatoes for 45 to 50 minutes, or until they are bubbling and golden on the top.
  • Remove the dish from the oven and let it rest for several minutes, then serve, optionally sprinkled with fresh chives.

Nutrition Facts : Calories 473 calories, Carbohydrate 33 g carbohydrates, Cholesterol 116 mg cholesterol, Fat 33 g fat, Fiber 4 g fiber, Protein 14 g protein, SaturatedFat 20 g saturated fat, ServingSize 0 g, Sodium 660 mg, Sugar 5 g, TransFat 0 g

CREAMY POTATO-GRUYERE GRATIN



Creamy Potato-Gruyere Gratin image

This wonderfully rich and delicious potato gratin recipe is adapted from the Chez Max restaurant in Zurich, from "The Union Square Cafe Cookbook." This is the creamiest and richest potato gratin I have ever eaten!

Provided by Grace Lynn

Categories     Potato

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 teaspoon butter
1 clove garlic, peeled and split in half
3 cups heavy cream
1/8 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne
4 medium idaho potatoes (2 pounds)
2 1/2 cups finely grated gruyere cheese (1/2 pound)

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter a 10-cup gratin dish.
  • Rub the dish with both halves of the cut garlic clove.
  • Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
  • Peel the potatoes and slice them paper-thin on a mandoline.
  • As you work, place the potato slices in the bowl with the cream and seasonings.
  • Add the gruyere and combine thoroughly.
  • Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
  • Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
  • Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.

Nutrition Facts : Calories 1068.9, Fat 89.1, SaturatedFat 54.6, Cholesterol 321.3, Sodium 968.4, Carbohydrate 42.8, Fiber 4.8, Sugar 2.1, Protein 28.2

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.

POTATO GRATIN WITH GRUYERE CHEESE AND CREME FRAICHE



Potato Gratin With Gruyere Cheese and Creme Fraiche image

This recipe is originally from an issue of Bon Apetit. It's very rich and makes a great side dish for a special meal. If you have a Cuisinart, use it, it will make the recipe a snap by eliminating the tedious slicing of the potatoes. Make sure to use a high quality of Gruyere cheese, some are very oily. I use Boar's Head here at home. Also make sure to stick to the amount of cheese listed as too much will make the dish greasy - even if you do use a high quality cheese.

Provided by Crabzilla

Categories     Potato

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 6

3 lbs russet potatoes, peeled, cut into 1/8 inch thick rounds
1 1/2 cups creme fraiche
1 1/2 cups packed grated gruyere cheese (about 6 oz.)
salt and pepper
1/4 cup finely sliced scallion (green onions)
2 tablespoons chopped fresh Italian parsley

Steps:

  • Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
  • Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
  • Sprinkle generously with salt and pepper to taste.
  • Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
  • Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
  • Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
  • Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
  • Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
  • Remove from the oven and let set for 10-15 minutes.
  • Sprinkle with parsley and scallions.

Nutrition Facts : Calories 370, Fat 23.2, SaturatedFat 14.2, Cholesterol 83.4, Sodium 96.2, Carbohydrate 31.4, Fiber 3.9, Sugar 1.5, Protein 10.5

POTATO GRATIN WITH GRUYèRE AND CRèME FRAîCHE



Potato Gratin with Gruyère and Crème Fraîche image

Categories     Cheese     Dairy     Potato     Side     Bake     Thanksgiving     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 4

3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups crème fraîche,* stirred to loosen
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
2 tablespoons chopped fresh Italian parsley

Steps:

  • Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
  • Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
  • Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

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

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THE BEST POTATOES AU GRATIN RECIPE WITH GRUYERE CHEESE
Position rack in center of over and and preheat to 400℉. Butter a 3 quart gratin dish or shallow baking dish; set aside. Mix the ½ cup breadcrumbs with the 2 Tablespoons melted butter and the grated Parmesan cheese. Set aside. Put the potatoes, cream, ½ teaspoon salt, and a few grinds of pepper i a 12-inch skillet.
From allourway.com
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10 BEST AU GRATIN POTATOES GRUYERE CHEESE RECIPES | YUMMLY
2022-05-29 panko breadcrumbs, Gruyere cheese, butter, flour, potatoes, French's® French Fried Onions and 5 more Au Gratin Potatoes Saving Room for Dessert half and half, fresh grated nutmeg, shredded Gruyère cheese, ground black pepper and 6 more
From yummly.com
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POTATOES AU GRATIN GRUYERE - WHISPER OF YUM
2021-11-23 Combine cream and melted butter. Whisk until well combined. Set aside. Grease 9×13 baking dish. Evenly spread half of potatoes in the dish, pour half cream mixture, then layer with 1½ cups gruyere cheese, ¼ cup parmesan, and half thyme. Layer remaining potatoes, pour remaining cream mixture and thyme, BUT DO NOT TOP WITH CHEESE.
From whisperofyum.com
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POTATO AND GRUYèRE GRATIN - RECIPE - FINECOOKING
Preparation. Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9×13-inch (or similar) baking dish. In a 5-quart pot, bring the milk, cream, nutmeg, and garlic to a boil over medium-high heat. Reduce the heat to medium low and simmer 5 minutes, stirring occasionally, to infuse. Meanwhile, melt the butter and pour ...
From finecooking.com
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POTATO GRATIN GRUYERE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Place pie dish on rimmed baking sheet. Combine cream and garlic in a small saucepan and bring to simmer over low heat. Cover and remove from heat. Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over.
From tastykitchen.com
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CHEESY POTATOES GRATIN RECIPE | BON APPéTIT
2020-12-20 Step 1. Butter one side of a large (12x12") square of foil with room-temperature unsalted butter. Line a large rimmed baking sheet with another sheet of foil. Place a …
From bonappetit.com
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GRUYèRE-SPINACH POTATOES AU GRATIN RECIPE - COOKING ON THE …
2018-04-23 In a large sauce pot, combine the half and half with the garlic, thyme, nutmeg and allspice. Bring to a boil and then immediately reduce to a low simmer. Simmer until the the mixture has reduced by about ¼, about 25 minutes. Remove from …
From cookingontheweekends.com
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POTATOES AU GRATIN GRUYERE - COOK WHAT YOU LOVE
Preheat the oven to 400-F. Peel the potatoes and slice them using the mandolin. They should be about 1/8-inch thick but not paper thin. Divide the butter between the cups of the muffin pan. Pop the pan in the warming oven for a minute to melt the butter. Begin to layer the au gratin stacks.
From cookwhatyoulove.com
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THE BEST POTATO GRATIN RECIPE- KATHRYN'S KITCHEN
2021-11-03 STEP ONE: Preheat oven to 400 degrees. Spray 9×9 baking dish with nonstick cooking spray or grease with butter or oil. Set aside. Slice potatoes into 1/8 inch rounds. Set aside until ready to assemble. STEP TWO : To make the cheese sauce, melt butter and cook onions in a medium saucepan.
From kathrynskitchenblog.com
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GRUYERE POTATO GRATIN RECIPE | MYRECIPES
Cook potatoes in a saucepan of boiling water for 4 minutes; drain. Arrange one-third of the potatoes in a greased 3-quart casserole dish; sprinkle with 1/2cup cheese, salt and pepper to taste. Repeat layers once; top with remaining potato slices. Set aside. Combine milk and cream in a heavy saucepan; heat just to boiling.
From myrecipes.com
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THE BEST POTATO GRATIN RECIPE - FIFTEEN SPATULAS
2021-11-19 Toss well. Pour the potatoes and cream into an 8×11 baking dish, then cover the dish tightly with aluminum foil. Place the baking dish on a sheet pan, then bake for 1 hour. Remove the foil and bake for 30 minutes more, until the potatoes are tender, bubbling, and golden brown on top.
From fifteenspatulas.com
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MINI GRATIN POTATO STACKS - THERESCIPES.INFO
2021-11-06 See also : Potato Gratin Stack Recipe , Au Gratin Potatoes Gruyere 100. Visit site . Mini Potato Gratin Stacks - DIY Joy hot diyjoy.com. In a pre-heated 350 degrees oven, bake the potatoes loosely covered with tin foil for 40 minutes. Take it out of the oven, sprinkle more cheese then pop it back inside. After letting it bake for 10 minutes, garnish with some …
From therecipes.info
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PEAR, GRUYERE AND POTATO GRATIN - SEASONS AND SUPPERS
2021-11-23 Set aside. Assemble the gratin: Lightly grease a small gratin pan (mine shown here is about 7x10-inches. Spread about 1/2 of the potatoes on the bottom of the pan. Brush potatoes with about 1/2 of the butter, then season with some salt and pepper. Top with 1/2 of the Gruyere cheese, then drizzle with 1/2 of the cream.
From seasonsandsuppers.ca
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FRENCH POTATO GRATIN WITH LEEKS AND GRUYERE CHEESE
2021-02-05 Heat the oven to 350°F with the rack positioned in the center of the oven. Melt 1 tablespoon of the butter in an 8-10-inch cast iron skillet or oven-proof heavy skillet over medium heat. Add the leeks and cook until wilted and golden, stirring frequently. Remove the leeks from the pan and set aside. Wipe out the pan.
From thefancypantskitchen.com
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GRUYERE POTATOES AU GRATIN - VERONIKA'S KITCHEN
2021-09-25 Potatoes Au Gratin vs Scalloped Potatoes. A lot of people substitute the names “potatoes au gratin” and “scalloped potatoes”. While these two recipes are quite similar, there is a difference. Scalloped potatoes are traditional baked in a creamy sauce with no cheese. Potatoes au gratin, on the other hand, are made with cheese to provide ...
From veronikaskitchen.com
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Top Asked Questions

How do you make Swiss Gruyere potato gratin?
This traditional Swiss Gruyère potato gratin recipe is from my Grossmutter. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with softened butter. Toss potato slices and chopped onions with salt and pepper; spread 1/3 of the potato mixture into the prepared baking dish.
How to cook potatoes in a crock pot with gruyere?
Directions. 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.
What are Gruyere scalloped potatoes?
If you love potato-styled dinner dishes then au gratin potatoes with gruyere is the perfect dish for you and your family. It has all the goods such as potatoes, cheese, and a taste of parsley. Gruyere scalloped potatoes is so delicious and your family will beg for you to make it again!
What is the best way to cook a potato gratin?
Pour 1/4 cup garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then 1/4 cup milk. Sprinkle cheese over. Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.

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