Swiss Potatoes 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.

SAVOY-STYLE SWISS POTATOES (GRATIN SAVOYARD)

Steps:

• Rub a shallow 2-quart baking dish liberally with cut clove of garlic, then generously grease with about 1/2 tablespoon of the butter.
• In a bowl, combine the lemon juice and water. Peel the potatoes, if desired, and cut into very thin slices; place in the lemon water until all are sliced.
• Drain potatoes well and arrange about 1/4 of the slices in an even layer in the prepared dish; sprinkle lightly with salt and pepper, then top with about 1/4 of the onions and of the cheese. Repeat layers, ending with cheese.
• Heat beef broth, then slowly pour over and around the potatoes. Dot top with remaining 2 tablespoons butter.
• Bake, uncovered, in a 350° oven for 1 1/2 hours or until potatoes are tender when pierced.

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.

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.

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.

POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS

Steps:

• Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
• Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
• Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
• Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
• Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
• When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.

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.