Potato Bacon Gruyère Toastie Recipes

BACON-GRUYERE SMASHED POTATOES

Steps:

• In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.

POTATOES AU GRATIN WITH GRUYERE RECIPE

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.

POTATO-BACON TORTE

Steps:

• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

GRUYERE POTATO GRATIN

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.

POTATO, CANADIAN-BACON AND GRUYERE PIE

Steps:

• Preheat the oven to 350 degrees. Spray a 10-inch quiche dish with olive oil. In a large bowl, toss the potatoes with the shallots, garlic, sage, bacon, half-and-half, salt and pepper. Place in the dish and top with the cheese.
• Cover with aluminum foil and bake until the potatoes are cooked through, about 45 minutes. Uncover and bake until the top is browned and bubbly, about 10 to 15 minutes. Divide among 4 plates and serve.

POTATO, BACON, AND GRUYèRE SOUP

Steps:

• In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat. Add onions and sauté over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil.
• Peel potatoes and cut into 3/4-inch cubes. Add potatoes to soup and simmer, covered, 10 minutes.
• In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 minutes.
• In a blender purée Gruyère with 3 cups hot soup broth. Stir purée into soup with Madeira, Worcestershire sauce, and salt and pepper to taste and remove soup from heat. Soup may be prepared up to this point 3 days ahead (cool uncovered before chilling covered). Reheat over low heat but do not let boil.
• Just before serving, stir in parsley.