Gruyere Scalloped Potatoes Recipes

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GRUYERE SCALLOPED POTATOES



Gruyere Scalloped Potatoes image

A delicious scalloped potatoes recipe. Use a shallow casserole dish. If you need a faster cooking time, parboil the potatoes for a few minutes.

Provided by CookingONTheSide

Categories     Potato

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 lbs russet potatoes, peeled, sliced 1/8-inch thick (about 4 medium-sized potatoes)
1 large yellow onions or 1 large white onion, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives (optional)
2 thick slices bacon, cooked and chopped
2 1/2 cups gruyere cheese, grated
1/2 cup parmesan cheese, grated
3 cups half-and-half
salt, to taste
fresh ground pepper, to taste

Steps:

  • Preheat oven to 350°F; butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
  • Layer the bottom of the casserole dish with 1/3 of the potato slices.
  • Sprinkle with salt and pepper.
  • Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese.
  • Layer on 1/2 of the bacon, 1/2 of the parsley and chives.
  • Sprinkle with a little Parmesan.
  • Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper.
  • Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives.
  • Sprinkle with a little Parmesan.
  • Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
  • Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese.
  • Return to the oven for an additional 30-40 minutes.
  • When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
  • Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.

MUSHROOM-GRUYERE SCALLOPED POTATOES



Mushroom-Gruyere Scalloped Potatoes image

When I started cooking, the only mushrooms I used were the button variety. Now I love experimenting with different types. This recipe is so filling, it can be served as a meatless entree. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 11

6 tablespoons butter, divided
1/2 pound each sliced fresh shiitake, baby portobello and button mushrooms
1 tablespoon sherry, optional
5 tablespoons all-purpose flour
3 cups half-and-half cream
3 tablespoons minced fresh rosemary
1-1/2 teaspoons salt
1 teaspoon pepper
2 cups shredded Gruyere cheese
2 pounds red potatoes, thinly sliced
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer . Remove from pan., In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat., Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika., Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.

Nutrition Facts : Calories 442 calories, Fat 29g fat (18g saturated fat), Cholesterol 104mg cholesterol, Sodium 599mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

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

MARTHA'S SCALLOPED POTATOES



Martha's Scalloped Potatoes image

Milk is used twice in Martha's rendition of scalloped potatoes-the beloved holiday side dish: once to cook the potatoes, and again to create a creamy sauce before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Potato Recipes

Yield Serves 8

Number Of Ingredients 7

3 pounds Yukon gold potatoes, peeled and sliced paper thin
2 1/2 cups milk
1 cup heavy cream
1 clove garlic, peeled
3 tablespoons unsalted butter, softened
5 ounces Gruyere cheese, shredded
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
  • Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine.
  • Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over.
  • Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

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

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

SCALLOPED POTATOES GRUYERE



Scalloped Potatoes Gruyere image

Scalloped Potatoes Gruyere is a new take on an old favorite. Simply use our Scalloped Homestyle Casserole potatoes, add chopped onions and shredded Gruyere cheese, and presto, you've got the perfect side dish for almost any meal.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 4

Number Of Ingredients 3

1 (4 ounce) package Idahoan® Scalloped Homestyle Casserole
½ cup yellow onion, chopped
½ cup Gruyere cheese, shredded

Steps:

  • Follow package directions and prepare potatoes.
  • Add chopped onions and bake.
  • Add shredded cheese 5 minutes before end of bake time.

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