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.
HAM AND CHEESE CROQUETTES
Provided by Claire Robinson
Categories appetizer
Time 20m
Yield 8 (2-inch) croquettes
Number Of Ingredients 6
Steps:
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
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
POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
- Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.
POTATO AND GRUYERE CROQUETTES
Make and share this Potato and Gruyere Croquettes recipe from Food.com.
Provided by MsKittyKat
Categories Potato
Time 1h50m
Yield 10 croquettes
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in large nonstick skillet over medium heat.
- Add potato and onion.
- Sprinkle generously with salt and pepper.
- Sauté until vegetables are tender, about 20 minutes.
- Transfer to bowl.
- Cool completely.
- Mix next 4 ingredients into potato mixture.
- Using moistened hands, form 1/4 cup mixture into croquettes.
- Chill until firm, about 1 hour.
- Whisk eggs in medium bowl.
- Place breadcrumbs in pie dish.
- Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere.
- Chill 1 hour.
- Heat 1/2 cup oil in heavy large skillet over medium heat.
- Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes.
- Transfer to paper towels and drain.
POTATO AND GRUYèRE CROQUETTES
Categories Food Processor Cheese Onion Potato Side Sauté Thanksgiving Fall Spring Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add potato and onion. Sprinkle generously with salt and pepper. Sauté until vegetables are tender, about 20 minutes. Transfer to bowl. Cool completely. Mix next 4 ingredients into potato mixture. Using moistened hands, form scant 1/4 cup mixture into 3-inch-long, 1-inch-wide cylinder for each croquette. Chill until firm, about 1 hour.
- Whisk eggs in medium bowl. Place breadcrumbs in pie dish. Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere. Chill 1 hour. Heat 1/2 cup oil in heavy large skillet over medium heat. Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes. Transfer to paper towels and drain. Serve hot.
SCALLOPED POTATOES GRUYERE
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
Steps:
- Follow package directions and prepare potatoes.
- Add chopped onions and bake.
- Add shredded cheese 5 minutes before end of bake time.
GARLIC-POTATO CROQUETTES
There is a community of people called Sindhis who live in the northwestern region of India. They are extremely hospitable and often welcome guests with one of their signature appetizers, garlic-potato croquettes. An interesting technique to note is making dough with slices of moistened bread. Do not use flavored breads as they will interfere with the robust flavors of the herbs and spices. Plain, firm white bread is ideal for this recipe; however, I do not recommend using very soft white bread because the croquettes will become gummy. This recipe comes from Betty Crocker's Indian Home Cooking... my new favorite Indian cookbook. Serve with mint-cilantro chutney if desired.
Provided by Sandi From CA
Categories Potato
Time 30m
Yield 18 croquettes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash potaatoes in medium bowl; set aside.
- Dip bread slices into warm water just until moist. Immediately remove slices and press between palms of hands, squeezing the water out completely. Add bread to potatotes.
- Place cilantro, chilies and garlic in food processor. Cover and process until finely ground. Add to potato-bread mixture. Add salt and Garam Masala; mix well.
- Knead potato-bread mixture in bowl 3 to 5 minutes to form a compact, slightly sticky dough.
- Heat oil (2 to 3 inches deep) in wok or Dutch oven over medium high heat until thermometer inserted in oil reads 350 degrees F.
- Grease palms of hands with additional oil. Divide dough into 18 pieces. Shape each piece into a ball; flatten ball into 1/2-inch patty. Set aside.
- Carefully drop about half of the patties into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels.
- Serve croquettes as is or with chutney.
Nutrition Facts : Calories 180.6, Fat 1.6, SaturatedFat 0.3, Sodium 683.3, Carbohydrate 36.5, Fiber 2.9, Sugar 4.2, Protein 5.3
POTATO GRATIN WITH GRUYèRE AND CRèME FRAîCHE
Categories Cheese Dairy Potato Side Bake Thanksgiving Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 4
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.
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