Yam Gratin With Gruyere Recipe 435 Recipes

YAM GRATIN WITH GRUYERE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees 1. Spray baking dish with nonstick spray. Place baking dish on baking sheet. 2. Stir together cream and salt in large bowl. Using mandolin, slice yams into bowl, coating slices with cream mixture as you work. 3. Layer 1/3 yams in baking dish. Sprinkle with 1/2 of cheese. Report with another 1/3 yams and remainder of cheese. Top with remaining yams. Pour any remaining cream mixture over top. 4. Bake uncovered on center of rack of oven for 30 minutes. Remove from oven. 5. Press fork or spatula carefully against top layer to allow liquid to flow over top of yams. Replace pan w/ baking dish in oven; bake 30 minutes. Remove pan from oven and repeat :press down carefully w/ fork or spatula to allow liquid to overflow over top. Replace pan in oven; bake 40-45 minutes or until yams are tender. Remove from over; let rest 15 minutes

SWEET POTATO AND GRUYERE GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

SMOKY YAM GRATIN

Steps:

• Preheat the oven to 325 degrees F.
• In a small saucepan over medium-high heat, melt the butter and add the garlic. When the garlic has browned, add the onions. Cook the onions until slightly caramelized, about 3 to 5 minutes. Stir in the flour and the chipotles and cook for an additional minute. Pour the cream and stock into the pan and stir. Season with salt and pepper, to taste. Bring the mixture to a simmer, stirring occasionally.
• Layer about 1/3 of the yam slices in a well greased 11-inch baking dish. Drizzle 1/3 of the cream sauce over the yams and sprinkle some cheese on top. Repeat the steps, reserving 1/4 cup of the cheese.
• In a small bowl, mix together the bread crumbs, reserved cheese and parsley. Set aside.
• Cover the yams with foil and bake in the oven for 30 minutes. Remove from the oven, discard the foil and top with the bread crumb mixture. Return to the oven for an additional 15 minutes. Remove from the oven and allow to sit for 5 minutes before serving. Garnish with chopped parsley and serve.

SWEET POTATO GRATIN WITH GRUYERE

Steps:

• 1. You'll Need:9-inch x 9-inch baking dish, mandoline (really helpful and saves a ton of time), nonstick cooking spray, large baking sheet Directions: Preheat oven to 350 degrees.
• 2. Spray baking dish with nonstick spray. Place baking dish on baking sheet.
• 3. Stir together heavy cream and salt in large bowl. Using mandoline, slice yams into bowl, coating slices with cream mixture as you work.
• 4. Layer 1/3 of sweet potatoes in baking dish. Sprinkle with half of cheese. Repeat with another 1/3 of sweet potatoes and remainder of cheese. Top with remaining sweet potatoes. Pour any remaining yam-cream mixture over top.
• 5. Bake uncovered on center rack of oven 30 min. Remove from oven.
• 6. Press fork or spatula, carefully, against top layer to allow liquid to flow over "crust." Replace pan in oven; bake 30 min. Remove pan; press top layer to allow liquid to flow over top. Replace pan in oven; bake 40-45 min or until sweet potatoes are tender. Remove from oven; let rest 15 min.

SWEET POTATO AND GRUYèRE GRATIN

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.