Swiss Potatoes Au Gratin Recipes

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
• In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
• Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
• Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
• Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don't discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.

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.

RICH AND CREAMY POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

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:

• 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.