Potato Gruyere Puffs Recipes

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GRUYèRE PUFF



Gruyère Puff image

Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.

Provided by Melissa Clark

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
Freshly ground black pepper
3/4 cup grated Gruyère cheese (about 3 ounces)
3 tablespoons unsalted butter
Coarse sea salt, for sprinkling

Steps:

  • Heat oven to 400 degrees.
  • Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
  • In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 269 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO GRUYERE PUFFS



Potato Gruyere Puffs image

Make and share this Potato Gruyere Puffs recipe from Food.com.

Provided by alligirl

Categories     Mashed Potatoes

Time 1h

Yield 4 sides, 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and diced
salt and pepper, to taste
grated nutmeg, to taste
1 tablespoon flour
3 tablespoons melted butter
6 tablespoons cream
3 ounces gruyere, grated

Steps:

  • Cook the potatoes in boiling salted water until soft; drain.
  • Mash and season with salt, pepper and nutmeg.
  • Mix in the flour.
  • Form into little dumplings using two soup spoons dipped into melted butter before forming each dumpling.
  • Place the puffs into a baking dish.
  • Pour the cream over and sprinkle with cheese.
  • Bake for 10 minutes on the middle rack of a preheated 450°F.

Nutrition Facts : Calories 412.5, Fat 22.8, SaturatedFat 13.9, Cholesterol 71.4, Sodium 169.3, Carbohydrate 41.9, Fiber 5, Sugar 1.9, Protein 11.8

POTATOES WITH GRUYERE AND DIJON



Potatoes with Gruyere and Dijon image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

2 pounds starchy potatoes, peeled and sliced 1-inch thick
1/2 to 2/3 cup milk or half-n-half
1 1/2 cups shredded Gruyere cheese
1 rounded tablespoon Dijon mustard
Salt and pepper

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.

POTATO PUFF GRATIN



Potato Puff Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bake half a 28-ounce bag frozen potato puffs in a 2-quart baking dish at 425˚ until crisp, 30 minutes. Meanwhile, cook 1 tablespoon each butter and flour in a small saucepan over medium heat, whisking, until melted. Whisk in 1 1/4 cups milk, 1 small grated garlic clove, 1/2 teaspoon chopped thyme, 1/4 teaspoon kosher salt and a pinch of cayenne. Simmer until thickened, 10 minutes. Off the heat, stir in 1/2 cup grated gruyère. Pour over the potato puffs. Broil until browned, 3 to 4 minutes. Top with chopped chives.

GARLICKY POTATO PUFFS



Garlicky Potato Puffs image

This recipe allows you to do something a little fancier than garlic mashed potatoes with not much more effort or time. Flour can be substituted for the potato starch, but I think the potato starch is much better in terms of flavor for this recipe. Serves 4, number of puffs will be dependent on how large you make each of them.

Provided by FlemishMinx

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs potatoes
1 tablespoon butter, melted
2 garlic cloves, finely minced
2 tablespoons potato starch
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 eggs, beaten
2 tablespoons chopped parsley
paprika, for garnishing (optional)

Steps:

  • Pre-heat oven to 400°F.
  • Add the minced garlic to the melted butter and allow to stand until needed.
  • Peel, dice, and boil potatoes till tender; mash with a potato masher.
  • Add all ingredients to the potatoes and mix well.
  • Place large tablespoons of the mixture in a buttered baking dish or on a cookie sheet.
  • Sprinkle each with paprika, if desired.
  • Bake in the oven for about 10 to 12 minutes, or until golden brown.

Nutrition Facts : Calories 258.4, Fat 5.6, SaturatedFat 2.7, Cholesterol 113.4, Sodium 654.6, Carbohydrate 44.8, Fiber 5.5, Sugar 2.2, Protein 8.3

GRUYERE-MUSHROOM PUFF PASTRY BITES



Gruyere-Mushroom Puff Pastry Bites image

These savory pastry bites make an elegant (but easy) party appetizer. You can substitute fresh thyme leaves instead of dried thyme if you prefer.

Provided by fabeveryday

Categories     Pastry Appetizers

Time 48m

Yield 24

Number Of Ingredients 10

nonstick cooking spray
1 tablespoon olive oil
½ medium onion, diced
8 ounces baby bella mushrooms, chopped
2 cloves garlic, minced
freshly cracked salt and black pepper to taste
1 sheet frozen puff pastry, thawed
2 ounces Gruyere cheese, shredded
1 tablespoon grated Parmesan cheese
¼ teaspoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
  • Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
  • Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
  • Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
  • Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 5.3 g, Cholesterol 2.8 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 36.8 mg, Sugar 0.4 g

CRISPY GRUYèRE POTATO WEDGES



Crispy Gruyère Potato Wedges image

Categories     Cheese     Dairy     Potato     Vegetable     Side     Vegetarian     Quick & Easy     Low Cal     Swiss Cheese     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 3

1 large russet (baking) potato (about 1/2 pound)
1 1/2 teaspoons olive oil
1/2 cup coarsely grated Gruyère cheese (about 2 ounces)

Steps:

  • Peel potato and grate coarse. Press potato between several thickness of paper towel to remove any excess moisture.
  • In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato. Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.

SWISS POTATO PUFFS



Swiss Potato Puffs image

Encourage guests to mingle by serving these cute little morsels. They're transportable, mess-free and easy to eat in a few bites. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 3 dozen.

Number Of Ingredients 7

1-1/3 cups water
1/4 cup butter, cubed
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup mashed potato flakes
3 large eggs
1 cup shredded Gruyere or Swiss cheese

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil. Remove from the heat., Combine the flour and potato flakes; slowly stir into pan. Cook and stir over medium heat until a smooth ball forms. Remove from the heat. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 37 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 53mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

GOUGERES (FRENCH CHEESE PUFFS)



Gougeres (French Cheese Puffs) image

Best served warm, these party-ready savory gougeres, or French cheese puffs, are baked golden and packed with Gruyere cheese.

Provided by Connie Salisbury Risner

Time 55m

Yield 6

Number Of Ingredients 7

½ cup water
3 tablespoons unsalted butter, cut into cubes
¼ teaspoon salt
1 pinch chili powder
½ cup all-purpose flour
2 large eggs
¾ cup grated Gruyere cheese, divided

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
  • Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
  • Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
  • When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
  • Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
  • Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 8.2 g, Cholesterol 95.4 mg, Fat 12.9 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 178.9 mg, Sugar 0.2 g

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