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
POTATO GRATIN WITH MUSTARD
Dijon mustard perks up mellow potato gratin for a side dish that's sure to wow.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Brush a shallow, oval baking dish (about 12 by 7 inches) with butter.
- In a medium high-sided saucepan, combine sliced potatoes, garlic, and milk, and set over high heat. Bring to a boil, then reduce heat, and let simmer until potatoes just begin to get tender, about 8 minutes.
- Drain potatoes, reserving 1 cup milk. Combine reserved cup of milk with heavy cream. Whisk in mustard. Season well with salt and pepper.
- Layer potatoes in baking dish, sprinkling flour and scattering cheese between each layer but reserving half the cheese for the top. Pour cream mixture over potatoes; the liquid should just come to top of potatoes.
- Scatter remaining cheese over top of gratin; sprinkle with mustard seeds. Bake until potatoes are completely soft when pricked with a fork and the cream has thickened and is just starting to bubble up but is not boiling, about 25 minutes. Turn oven to broil. Adjust oven rack to top setting. Transfer gratin to rack, and broil until top is golden brown, about 3 minutes.
POTATO GRATIN WITH MUSTARD AND GRUYERE CHEESE
A former co-worker of mine hosted an Octoberfest party a few years ago and served this potato dish. It was a huge hit with everyone who attended! It is, by far, the most creamy and flavorful potato dish that I have ever eaten. The recipe is from the October 1992 issue of Bon Appetite.
Provided by Southern Polar Bear
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Butter 13x9x2 inch glass baking dish.
- Overlap 1/3 of potatoes in prepared dish.
- Season generously with salt and pepper.
- Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese.
- Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.
- Whisk cream, stock, and mustard in bowl.
- Pour over potatoes.
- Bake until potatoes are tender and top is crusty and brown (about 1 hour).
- Cool 10 minutes and serve.
Nutrition Facts : Calories 477.1, Fat 28.8, SaturatedFat 17, Cholesterol 100.1, Sodium 309, Carbohydrate 37.9, Fiber 4.7, Sugar 2.4, Protein 18.3
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.
SWEET POTATO AND GRUYèRE GRATIN
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
- In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
- In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
- Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
MUSTARD POTATOES AU GRATIN
These rich and creamy potatoes taste great with a variety of meats. -Tangee Thaler, Silver Lake, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes or until tender. Stir in the cream, mustard and remaining butter. Bring to a boil. Reduce hear; simmer, uncovered, for 5 minutes., Reduce heat to low; stir in half of the cheese until melted. Remove from the heat. In a greased shallow 2-1/2-qt. baking dish, layer a third of the potatoes; top with a third of the sauce. Repeat layers twice; sprinkle with remaining cheese., Bake, uncovered, at 400° for 30 minutes. Cover and bake 25-30 minutes longer or until potatoes are tender. Let stand for 5 minutes before serving.
Nutrition Facts :
POTATO GRATIN WITH MUSTARD AND CHEDDAR CHEESE
Categories Mustard Potato Side Bake Thanksgiving Casserole/Gratin Cheddar Bon Appétit
Yield Serves 12
Number Of Ingredients 11
Steps:
- Melt butter in heavy large skillet over medium heat. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes. Cool crumbs (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
- Position rack in center of oven and preheat to 400°F. Butter 15x10x2-inch (4-quart) glass baking dish. Mix thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend. Pour broth mixture over potatoes.
- Bake potatoes 30 minutes. Sprinkle buttered crumbs over. Bake until potatoes are tender and top is golden brown, about 1 hour longer. Let stand 15 minutes before serving.
POTATO GRATIN
In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
- Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.
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EASY POTATOES AU GRATIN WITH GRUYERE • HEARTBEET KITCHEN
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4.9/5 (21)Category Side Dishes
- Add salt, black pepper to bowl and toss to coat as evenly as possible. Then add flour, thyme, garlic powder to the potatoes and toss again to distribute. Add 1/2 of cheese to potatoes and toss.
- Butter a 7x10 baking dish and put half of potatoes into the dish, laying them flat. Add a little bit more cheese over the top of them. Then place remaining potatoes on top of the others, in a flat and organized manner. Sprinkle with remaining cheese.
CHEESY POTATOES GRATIN RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (78)Author Carla Lalli MusicServings 6Estimated Reading Time 9 mins
- Butter one side of a large (12x12") square of foil with room-temperature unsalted butter. Line a large rimmed baking sheet with another sheet of foil. Place a rack in upper third of oven; preheat to 400°.
- Grate 3 oz. sharp white cheddar (not aged) and 3 oz. Gruyère on the large holes of a box grater (you should have 1 cup packed of each). Place in a medium bowl, gently toss to combine, and set aside.
- Scrub 3 lb. russet potatoes (about 6 medium), then peel. Using a sharp chef’s knife (or a mandoline if you have one), slice potatoes crosswise into ¼"-thick rounds, transferring to a large bowl as you go. Very thinly slice ½ large yellow onion crosswise into half-moons, then add to bowl with potatoes.
- Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and ½ tsp. cayenne pepper and season with freshly ground black pepper; toss to combine and coat potatoes and onions with seasonings.
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