POTATOES WITH GRUYERE AND DIJON
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
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.
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
GRUYERE POTATO GRATIN
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
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 AND PROSCIUTTO POTATO CUPS #5FIX
5-Ingredient Fix Contest Entry. Simply Potatoes Traditional Mashed Potatoes are mixed with shredded Gruyere and baked in little pastry cups. They are topped with crispy prosciutto and green onions. They are warm, creamy and oh-so-delicious, and make a wonderful side dish or appetizer.
Provided by curlykcook
Categories Mashed Potatoes
Time 54m
Yield 32 pieces, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F. Place the prosciutto slices on a greased baking sheet. Bake until almost completely crisp, about 6-7 minutes. Set aside. Lower oven temperature to 400 degrees.
- Prepare Mashed Potatoes using the microwave directions. Stir in cheese until melted and mixed well.
- Unroll and cut pie crusts into 32 circles, about 2 1/2 to 3-inches diameter. Using mini-muffin tins, place 1 pastry circle into each cup, pressing slightly.
- Fill each cup with a heaping teaspoonful of mashed potatoes. Place in oven and let bake until pastry edges are golden brown, about 12 to 14 minutes.
- Crumble or chop prosciutto. Top each potato cup with prosciutto and green onions. Serve warm.
Nutrition Facts : Calories 563.9, Fat 33, SaturatedFat 11.9, Cholesterol 15.6, Sodium 511.7, Carbohydrate 56.1, Fiber 3.4, Sugar 4.3, Protein 10.8
PROSCIUTTO AND GRUYERE WRAPS
Prosciutto, gruyere and mushrooms are a savory combination in these wraps that will satisfy for lunch or for a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub lavash lightly with garlic clove.
- Dividing evenly, layer lavash with prosciutto and gruyere cheese, red onion, marinated mushrooms (liquid reserved), and baby arugula. Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.
Nutrition Facts : Calories 523 g, Fat 29 g, Fiber 2 g, Protein 24 g
PROSCIUTTO POTATO BAKE
This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!
Provided by Bethegg
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
- Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
- Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
- Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g
GRUYERE & PROSCIUTTO STRATA
Steps:
- In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender., In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. , Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 267 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 609mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
PROSCIUTTO AND GRUYèRE PINWHEELS
Categories Cheese Bake Cocktail Party Winter Swiss Cheese Prosciutto Sage Phyllo/Puff Pastry Dough Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 5
Steps:
- In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
- Preheat oven to 400°F. and lightly grease 2 large baking sheets.
- Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.
GRUYERE POTATOES
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
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
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
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 4050 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
CREAMY GRUYERE POTATOES
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
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