Potato Gratin With Mustard And Gruyere Cheese Recipes

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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

POTATO GRATIN WITH MUSTARD



Potato Gratin with Mustard image

Dijon mustard perks up mellow potato gratin for a side dish that's sure to wow.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

1 tablespoon unsalted butter, room temperature
6 Yukon gold potatoes (about 2 pounds), peeled and sliced 1/4 inch thick
1 clove garlic, peeled and cut in half
3 cups milk
1 cup heavy cream
4 tablespoons Dijon mustard
Coarse salt and freshly ground pepper
1 tablespoon all-purpose flour
4 ounces Gruyere cheese, grated on the large holes of a box grater
2 teaspoons yellow or brown mustard seeds

Steps:

  • Preheat oven to 325 degrees. Brush a shallow, oval baking dish (about 12 by 7 inches) with butter.
  • In a medium high-sided saucepan, combine sliced potatoes, garlic, and milk, and set over high heat. Bring to a boil, then reduce heat, and let simmer until potatoes just begin to get tender, about 8 minutes.
  • Drain potatoes, reserving 1 cup milk. Combine reserved cup of milk with heavy cream. Whisk in mustard. Season well with salt and pepper.
  • Layer potatoes in baking dish, sprinkling flour and scattering cheese between each layer but reserving half the cheese for the top. Pour cream mixture over potatoes; the liquid should just come to top of potatoes.
  • Scatter remaining cheese over top of gratin; sprinkle with mustard seeds. Bake until potatoes are completely soft when pricked with a fork and the cream has thickened and is just starting to bubble up but is not boiling, about 25 minutes. Turn oven to broil. Adjust oven rack to top setting. Transfer gratin to rack, and broil until top is golden brown, about 3 minutes.

POTATO GRATIN WITH MUSTARD AND GRUYERE CHEESE



Potato Gratin With Mustard and Gruyere Cheese image

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

3 1/2 lbs russet potatoes, peeled, cut into 1/8-inch-thick slices
1 1/2 teaspoons dried dill
3 cups grated gruyere cheese (about 10 ounces)
1 1/3 cups whipping cream
1 1/3 cups chicken stock or 1 1/3 cups canned low sodium chicken broth
1/4 cup Dijon mustard

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

CHEESY POTATO GRATIN



Cheesy Potato Gratin image

Provided by Nancy Fuller

Categories     side-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
1/3 cup all-purpose flour
1 quart milk
3 cups shredded sharp Cheddar cheese
3 cups shredded Gruyere cheese
2 cloves garlic, smashed
1/2 teaspoon freshly ground pepper
Kosher salt
1/2 teaspoon freshly grated nutmeg
7 medium Yukon gold potatoes, unpeeled, cut in 1/2-inch thick coins
1/4 cup chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 300 degrees F.
  • Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little.
  • Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top.
  • Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve.

POTATO AND CHEESE GRATIN



Potato and Cheese Gratin image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 7

2 pounds russet potatoes
4 tablespoons melted butter
1/2 cup freshly grated Parmesan cheese
1-1/2 pounds vine ripened tomatoes, sliced
1/2 cup chopped fresh parsley
8 ounces grated mozzarella cheese
Salt and freshly ground black pepper

Steps:

  • Parboil potatoes for 15 minutes until barely tender. Drain, peel them and cut into thick slices. Preheat oven to 350 degrees.
  • With some of the melted butter, lightly grease bottom of shallow casserole. Arrange all of the potato slices overlapping in the bottom of a casserole and season well with salt and pepper; sprinkle with half of Parmesan.
  • Arrange tomatoes over potatoes and season them with salt and pepper and half of parsley. Scatter mozzarella over tomatoes. Mix parsley with melted butter and season with salt and pepper and scatter over mozzarella. Top with remaining Parmesan and bake for 25 minutes or until all ingredients are hot and cheese is melted.

POTATO GRATIN WITH MUSTARD AND CHEDDAR CHEESE



Potato Gratin with Mustard and Cheddar Cheese image

Categories     Mustard     Potato     Side     Bake     Thanksgiving     Casserole/Gratin     Cheddar     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

1 tablespoon butter
1 cup fresh white breadcrumbs
1 tablespoon dried thyme
2 teaspoons salt
1 teaspoon ground pepper
1 pound sharp white cheddar cheese, grated
1/4 cup all purpose flour
5 pounds russet potatoes, peeled, thinly sliced
4 cups canned low-salt chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Steps:

  • Melt butter in heavy large skillet over medium heat. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes. Cool crumbs (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
  • Position rack in center of oven and preheat to 400°F. Butter 15x10x2-inch (4-quart) glass baking dish. Mix thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend. Pour broth mixture over potatoes.
  • Bake potatoes 30 minutes. Sprinkle buttered crumbs over. Bake until potatoes are tender and top is golden brown, about 1 hour longer. Let stand 15 minutes before serving.

POTATO GRATIN WITH MUSTARD AND CHEDDAR CHEESE



Potato Gratin with Mustard and Cheddar Cheese image

Make and share this Potato Gratin with Mustard and Cheddar Cheese recipe from Food.com.

Provided by Normaone

Categories     Potato

Time 2h

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 cup fresh breadcrumb
1 tablespoon dried thyme
2 teaspoons salt
1 teaspoon ground pepper
1 lb extra-sharp cheddar cheese, grated
1/4 cup flour
5 lbs russet potatoes, thinly sliced
4 cups reduced-sodium chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Steps:

  • In a large, heavy skillet, melt butter over medium heat.
  • Add bread crumbs.
  • Stir until golden brown, about 10 minutes.
  • Cool.
  • Preheat oven to 400^F.
  • Place oven rack in the center of the oven.
  • Butter a 4 quart glass baking dish.
  • In a small bowl, combine the thyme, salt and pepper.
  • In a large bowl, combine flour and cheddar cheese.
  • Arrange 1/3 of potatoes over bottom of prepared dish.
  • Sprinkle with 1/3 thyme mixture.
  • Repeat 2 more times.
  • Whisk chicken broth, cream and mustard in a medium bowl.
  • Pour over potatoes.
  • Bake potatoes 30 minutes.
  • Sprinkle bread crumbs over potatoes.
  • Bake about 1 hour longer, until potatoes are done.
  • Let stand 15 minutes.

Nutrition Facts : Calories 439.1, Fat 22.2, SaturatedFat 13.5, Cholesterol 69.4, Sodium 822.2, Carbohydrate 44.4, Fiber 5.1, Sugar 2.6, Protein 17.1

MUSTARD POTATOES AU GRATIN



Mustard Potatoes Au Gratin image

These rich and creamy potatoes taste great with a variety of meats. -Tangee Thaler, Silver Lake, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6

1/3 cup finely chopped green onions
3 tablespoons butter, divided
2 cups heavy whipping cream
1/2 cup Dijon mustard
1 cup shredded Swiss or Gruyere cheese, divided
8 medium potatoes, peeled and thinly sliced

Steps:

  • In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes or until tender. Stir in the cream, mustard and remaining butter. Bring to a boil. Reduce hear; simmer, uncovered, for 5 minutes., Reduce heat to low; stir in half of the cheese until melted. Remove from the heat. In a greased shallow 2-1/2-qt. baking dish, layer a third of the potatoes; top with a third of the sauce. Repeat layers twice; sprinkle with remaining cheese., Bake, uncovered, at 400° for 30 minutes. Cover and bake 25-30 minutes longer or until potatoes are tender. Let stand for 5 minutes before serving.

Nutrition Facts :

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.

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

POTATO GRATIN



Potato Gratin image

In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 1/2 pounds Yukon Gold potatoes
1 garlic clove, halved
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
3 ounces Gruyere cheese, grated (1 cup)

Steps:

  • Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
  • Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

TWO-CHEESE POTATO GRATIN



Two-Cheese Potato Gratin image

Deliver a side sure to have them asking for seconds-this two-cheese potato gratin with Cheddar, Gruyère and just a touch of Dijon mustard for added zip.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 12

Number Of Ingredients 8

1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
10 cups thinly sliced (about 1/8 inch) Yukon gold potatoes (about 3 lb)
1 1/2 cups shredded Gruyère cheese (6 oz)
1 1/2 cups shredded Cheddar cheese (6 oz)

Steps:

  • Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
  • In 2-quart saucepan, melt butter over medium heat. Stir in flour with wire whisk until smooth. Gradually stir in milk. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thickened. Stir in mustard and salt.
  • Place half of the potatoes in baking dish; top with half of the sauce and half of each of the cheeses. Repeat layers.
  • Bake 50 to 55 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 55 mg, Fat 2, Fiber 3 g, Protein 12 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1/2 g

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POTATO GRATIN WITH MUSTARD AND GRUYERE CHEESE - PLAIN.RECIPES
Directions. Preheat oven to 400°. Butter a 13 x 9 x 2-inch glass baking dish. Overlap 1/3 of potatoes in dish. Season with salt and pepper. Sprinkle with 1/4 teaspoon dill weed and 1/3 of …
From plain.recipes


10 BEST AU GRATIN POTATOES GRUYERE CHEESE RECIPES
2022-05-29 flour, pepper, salt, dry mustard, butter, onion, Gruyere cheese and 3 more Au Gratin Potatoes Foodie Crush russet potatoes, fresh thyme leaves, medium onion, chicken broth and 7 more
From yummly.com


GRATIN POTATOES WITH GRUYèRE CHEESE - DESOCIO IN THE KITCHEN
2021-04-12 Instructions. Pre-heat oven to 350F. In a large deep pot add the milk, garlic, thyme bundle, nutmeg, salt, and pepper, bring to a low simmer then add the potato slices. Season with more salt and pepper, stir gently trying to get the potatoes into the milk. Simmer about 10 minutes, the cream should thicken slightly.
From desociointhekitchen.com


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