Swiss Potato Gratin Recipes

POTATO AND SWISS CHARD GRATIN

Steps:

• Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
• In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
• Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
• Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

SWISS POTATO GRATIN

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.

SWISS POTATOES GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Place the potatoes into a large pot of salted water. Bring to a boil, and boil for 1 minute. Drain, rinse in cold water to cool, drain again, and pat dry.
• In a medium bowl, stir together the ricotta cheese, parsley, salt, pepper and nutmeg. In a measuring cup, whisk the egg with a fork, then fill the cup with enough cream to make 1 cup. Season with salt, pepper and nutmeg also.
• Arrange a layer of slightly overlapping potato slices in the bottom of the buttered baking dish. Dot with 1/3 of the ricotta cheese. Sprinkle with 1/3 of the Gruyere cheese. Repeat layers two more times, and end with a layer of potatoes on top. Pour the egg and cream evenly over the potatoes.
• Bake for 35 to 45 minutes in the preheated oven, until the potatoes are tender, and the cheese is browned and bubbly. Let rest for 10 minutes before serving to allow the sauce to thicken.

SWISS POTATO GRATIN

Steps:

• 1. Wash potatoes well. Slice potatoes thin and drop them into a pot of cold, salted water. Set over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry.
• 2. Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
• 3. Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt and pepper and nutmeg.
• 4. Lightly butter a shallow, oval gratin dish measuring 9 x 12 inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the ricotta mixture; sprinkle with one-third of the cheese. Repeat, using all of the ingredients and ending with a potato layer.
• 5. Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork if necessary to allow the cream to spread evenly among them.
• 6. Bake on the center rack of a preheated 350 degree oven for 35-45 minutes, or until potatoes are tender and the cheese is browned and bubbling. Let sit for 10 minutes before serving.

SWISS POTATO GRATIN

Steps:

• Wash potatoes well and trim away any discolored spots or eyes.
• (You may peel potatoes if you like.) Slice thin and drop into a pot of cold, heavily salted water. Set over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry.
• Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
• Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt, pepper and nutmeg.
• Lightly butter a shallow, oval gratin dish measuring 9 x 12 inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the ricotta mixture; sprinkle with one third of the Gruyère. Repeat, using all of the ingredients and ending with a potato layer.
• Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork if necessary to allow the cream to spread evenly among them.
• Bake on the center rack of a preheated 350°F oven for 35 to 45 minutes, or until potatoes are tender and the cheese is browned and bubbling. Let sit for about 10 minutes before serving.

SWISS CHARD AND SWEET POTATO GRATIN

Steps:

• Prep greens: Cook onion in 2 Tbsp butter in a wide 8-qt heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, til vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high & add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon. Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two Tbs butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper. Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, 1/4 of the herbs and a 1/4 cup of the cheese. Put half of the greens mixture over the cheese, then sprinkle salt, pepper, 1/4 of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese. Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 mns before serving.