POTATOES AU GRATIN WITH GRUYERE CHEESE RECIPE
Elevate the humble potato with these amazing Potatoes Au Gratin with Gruyere cheese. Super simple and incredibly delicious!
Provided by DSTR
Categories Side Dish
Number Of Ingredients 9
Steps:
- Grate the gruyere and cheddar cheeses and place into the refrigerator until ready.
- In a bowl, add the heavy cream, the minced garlic, and the melted butter and combine well using a whisk. Set aside
- Preheat the oven to 350 degrees Fahrenheit
- Peel the potatoes and using a mandoline or knife, slice potatoes 1/8″ thick and place slices into a large pot or large bowl with cold water
- When all the potatoes are sliced, drain them completely and pat dry
- Layer 1/3 of the thinly sliced potatoes in a 9×13 inch casserole dish or similar baking dish
- Pour 1/3 of the heavy cream mixture, 1/3 of the salt and pepper and thyme, and 1/3 of each of cheddar and gruyere cheese over the potatoes
- Repeat this process for the second and third layer but on the third layer do not add the shredded cheese
- Cover with aluminum foil and bake for 75 minutes or until the center potatoes are tender (use a knife to test)
- Remove the au gratin potatoes from the oven and remove foil. On the top layer of potatoes add the remaining cheese and return to the oven
- Bake for an additional 15 minutes or until the cheeses are golden brown and the dish is bubbling
- Remove from the oven and allow to rest for at least 10 to 15 minutes before serving to allow to set up
- Serve. Salt and pepper to taste
Nutrition Facts : Calories 480 kcal, Carbohydrate 28 g, Protein 17 g, Fat 35 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 118 mg, Sodium 555 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
POTATO GRATIN "BOOME-STYLE"
Steps:
- Preheat oven to 375 degrees F.
- Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
- Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
- Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.
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
AU GRATIN POTATOES WITH GRUYERE
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
THREE-CHEESE POTATO GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
- Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
- Mix all the grated cheeses together in a medium bowl.
- Mix the yams and potatoes together in a medium bowl.
- Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
- Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.
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.
POTATO GRATIN WITH GRUYERE CHEESE AND CREME FRAICHE
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
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 MUSTARD AND GRUYERE CHEESE
A former co-worker of mine hosted an Octoberfest party a few years ago and served this potato dish. It was a huge hit with everyone who attended! It is, by far, the most creamy and flavorful potato dish that I have ever eaten. The recipe is from the October 1992 issue of Bon Appetite.
Provided by Southern Polar Bear
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Butter 13x9x2 inch glass baking dish.
- Overlap 1/3 of potatoes in prepared dish.
- Season generously with salt and pepper.
- Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese.
- Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.
- Whisk cream, stock, and mustard in bowl.
- Pour over potatoes.
- Bake until potatoes are tender and top is crusty and brown (about 1 hour).
- Cool 10 minutes and serve.
Nutrition Facts : Calories 477.1, Fat 28.8, SaturatedFat 17, Cholesterol 100.1, Sodium 309, Carbohydrate 37.9, Fiber 4.7, Sugar 2.4, Protein 18.3
SWEET POTATO AND GRUYERE GRATIN
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
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
GRUYèRE POTATO GRATIN
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
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.
SWEET POTATO AND GRUYèRE GRATIN
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
- In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
- In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
- Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams
SWISS POTATO GRATIN
Grated potatoes and creamy Swiss or Gruyere cheese make this side dish a satisfying alternative to mashed or baked potatoes. Connie Bryan of Linwood, Kansas submitted the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 290 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 683mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
GRUYERE POTATOES AU GRATIN
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
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.
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