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
SCALLOPED POTATOES WITH CREME FRAICHE
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
- Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
- You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
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
POTATO GRATIN WITH GRUYERE CHEESE AND CREME FRAICHE
This recipe is originally from an issue of Bon Apetit. It's very rich and makes a great side dish for a special meal. If you have a Cuisinart, use it, it will make the recipe a snap by eliminating the tedious slicing of the potatoes. Make sure to use a high quality of Gruyere cheese, some are very oily. I use Boar's Head here at home. Also make sure to stick to the amount of cheese listed as too much will make the dish greasy - even if you do use a high quality cheese.
Provided by Crabzilla
Categories Potato
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
- Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
- Sprinkle generously with salt and pepper to taste.
- Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
- Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
- Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
- Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
- Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
- Remove from the oven and let set for 10-15 minutes.
- Sprinkle with parsley and scallions.
Nutrition Facts : Calories 370, Fat 23.2, SaturatedFat 14.2, Cholesterol 83.4, Sodium 96.2, Carbohydrate 31.4, Fiber 3.9, Sugar 1.5, Protein 10.5
POTATO GRATIN WITH GRUYERE AND CREME FRAICHE
Just four ingredients add up to a rich and delicious side dish. Once the potatoes are sliced, the gratin comes together quickly and then bakes unattended for about an hour and 15 minutes. From Epicurious. Servings: Makes 8 servings.
Provided by BethR
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
- Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
- * Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
Nutrition Facts : Calories 369, Fat 23.2, SaturatedFat 14.2, Cholesterol 83.4, Sodium 95.7, Carbohydrate 31.1, Fiber 3.8, Sugar 1.5, Protein 10.4
POTATO GRATIN WITH GRUYèRE AND CRèME FRAîCHE
Categories Cheese Dairy Potato Side Bake Thanksgiving Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
- Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
- Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
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