Potato Gratin With Gruyere Cheese And Creme Fraiche Recipes

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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.

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 GRUYERE AND CREME FRAICHE



Potato Gratin With Gruyere and Creme Fraiche image

Just four ingredients add up to a rich and delicious side dish. Once the potatoes are sliced, the gratin comes together quickly and then bakes unattended for about an hour and 15 minutes. From Epicurious. Servings: Makes 8 servings.

Provided by BethR

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 4

3 lbs russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups creme fraiche, stirred to loosen
1 1/2 cups gruyere cheese, grated (about 6 ounces)
2 tablespoons fresh Italian parsley, chopped

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.

Nutrition Facts : Calories 369, Fat 23.2, SaturatedFat 14.2, Cholesterol 83.4, Sodium 95.7, Carbohydrate 31.1, Fiber 3.8, Sugar 1.5, Protein 10.4

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

PRETTY DARN QUICK POTATO GRATIN



Pretty Darn Quick Potato Gratin image

Use your food processor to quickly prep this easy, cheesy potato side dish.

Provided by NickiSizemore

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 55m

Yield 6

Number Of Ingredients 6

4 ounces Gruyère or Comté cheese
4 large Yukon Gold potatoes, peeled
1 ½ cups half-and-half
1 large garlic clove, peeled and very finely minced
¾ teaspoon salt
1 pinch freshly grated nutmeg

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
  • Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
  • Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
  • Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
  • Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 25 g, Cholesterol 43.2 mg, Fat 13.3 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 386.5 mg, Sugar 0.2 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.

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.

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2002-11-01 Step 1. 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 …
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5/5 (1)
Servings 8
  • 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.
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