POTATOES AU GRATIN WITH GRUYERE RECIPE
Add some decadence to your weeknight meal with this potatoes au gratin recipe, topped off with Gruyere cheese for extra richness.
Provided by Catherine Brookes,Tasting Table Staff
Categories side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 F.
- Slice the potatoes into thin rounds - less than ¼ inch in thickness.
- Add the milk, cream, and whole garlic cloves to a large saucepan and heat on a burner at medium until simmering, stirring frequently with a wooden spoon.
- Add the sliced potatoes to the pan and let them simmer in the garlic infused milk/cream for 5 minutes, and move the potatoes around in the pan frequently with a wooden spoon to prevent them from sticking to the bottom.
- Using a large slotted spoon, remove the potatoes from the pan and add about half of them to a large, ovenproof baking dish. Spread the potatoes out in an even layer.
- Remove the rest of the potatoes from the pan and set them aside.
- Remove the garlic cloves from the pan and pour about half of the cream mixture evenly over the top of the potatoes in the oven dish.
- Sprinkle salt and pepper over the potatoes, then sprinkle half of the grated cheese evenly over the top.
- Add the remaining potatoes on top in another layer, then add the cream, salt and pepper, and cheese once again.
- Bake the potatoes for 45 to 50 minutes, or until they are bubbling and golden on the top.
- Remove the dish from the oven and let it rest for several minutes, then serve, optionally sprinkled with fresh chives.
Nutrition Facts : Calories 473 calories, Carbohydrate 33 g carbohydrates, Cholesterol 116 mg cholesterol, Fat 33 g fat, Fiber 4 g fiber, Protein 14 g protein, SaturatedFat 20 g saturated fat, ServingSize 0 g, Sodium 660 mg, Sugar 5 g, TransFat 0 g
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
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
CREAMY POTATO-GRUYERE GRATIN
This wonderfully rich and delicious potato gratin recipe is adapted from the Chez Max restaurant in Zurich, from "The Union Square Cafe Cookbook." This is the creamiest and richest potato gratin I have ever eaten!
Provided by Grace Lynn
Categories Potato
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter a 10-cup gratin dish.
- Rub the dish with both halves of the cut garlic clove.
- Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
- Peel the potatoes and slice them paper-thin on a mandoline.
- As you work, place the potato slices in the bowl with the cream and seasonings.
- Add the gruyere and combine thoroughly.
- Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
- Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
- Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.
Nutrition Facts : Calories 1068.9, Fat 89.1, SaturatedFat 54.6, Cholesterol 321.3, Sodium 968.4, Carbohydrate 42.8, Fiber 4.8, Sugar 2.1, Protein 28.2
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
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.
GRUYERE POTATO GRATIN
Another great recipe from our Whole Foods market. The Gruyere is the key to this dish because it melts and incorporates the cream better than cheddar ever could. Cook time does not reflect time for potatoes to cool.
Provided by mermaidmagic
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Boil whole potatoes for 10 minutes.
- Remove from heat and allow to cool to room temperature.
- In the meantime, sauté onions and garlic in butter until they are soft and translucent.
- Layer potato slices and onions in a 9 x 9 baking dish.
- Pour cream over the potatoes.
- Season to taste and sprinkle Gruyere over the whole shebang.
- Bake 4050 minutes or until golden.
Nutrition Facts : Calories 403.8, Fat 27.8, SaturatedFat 16.8, Cholesterol 95.3, Sodium 182.8, Carbohydrate 23.7, Fiber 2.9, Sugar 2.2, Protein 15.9
BAKED TOMATO, GRUYèRE & POTATO GRATIN
Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
- Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
- Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.
Nutrition Facts : Calories 622 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber
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POTATO GRATIN WITH GRUYèRE RECIPE | BON APPéTIT
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- Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter glass pie dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.
- Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then 1/4 cup milk. Sprinkle cheese over.
- Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.
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