Gruyere Potato Gratin Recipes

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POTATO GRATIN

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10



Potato Gratin image

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
  • Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme

SWEET POTATO AND GRUYERE GRATIN

This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs. Top with more fresh herbs before serving, if desired.

Provided by Sandy Wilson Wickberg

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h30m

Yield 12

Number Of Ingredients 13



Sweet Potato and Gruyere Gratin image

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.

Nutrition Facts : Calories 248 calories, Carbohydrate 24.4 g, Cholesterol 46.6 mg, Fat 14.1 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 8.6 g, Sodium 438 mg, Sugar 5.5 g

¾ cup whipping cream
¾ cup milk
¼ cup unsalted butter
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 ½ teaspoons salt
¾ teaspoon ground black pepper
3 pounds sweet potatoes, peeled and thinly sliced
1 ½ cups shredded Gruyere cheese
aluminum foil

POTATO GRATIN WITH MUSHROOMS AND GRUYèRE

Provided by Diane Rossen Worthington

Categories     Cheese     Mushroom     Potato     Side     Bake     Sauté     Christmas     Thanksgiving     Vegetarian     High Fiber     Casserole/Gratin     Fall     Winter     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9



Potato Gratin with Mushrooms and Gruyère image

Steps:

  • Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.
  • Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

1/4 cup olive oil
4 cups finely chopped leeks (white and pale green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese

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



Potato Gratin image

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.

2 1/2 pounds Yukon Gold potatoes
1 garlic clove, halved
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
3 ounces Gruyere cheese, grated (1 cup)

GRUYERE POTATO GRATIN

Make and share this Gruyere Potato Gratin recipe from Food.com.

Provided by Coasty

Categories     Potato

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8



Gruyere Potato Gratin image

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.

2 tablespoons butter
2 1/2 lbs potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper
1 cup gruyere cheese, grated
3/4 cup white wine
1/3 cup water
3/4 cup heavy cream

GRUYERE POTATO GRATIN

Another great recipe from our Whole Foods market. The Gruyere is the key to this dish because it melts and incorporates the cream better than cheddar ever could. Cook time does not reflect time for potatoes to cool.

Provided by mermaidmagic

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7



Gruyere Potato Gratin image

Steps:

  • Preheat oven to 350°F.
  • Boil whole potatoes for 10 minutes.
  • Remove from heat and allow to cool to room temperature.
  • In the meantime, sauté onions and garlic in butter until they are soft and translucent.
  • Layer potato slices and onions in a 9 x 9 baking dish.
  • Pour cream over the potatoes.
  • Season to taste and sprinkle Gruyere over the whole shebang.
  • Bake 40–50 minutes or until golden.

Nutrition Facts : Calories 403.8, Fat 27.8, SaturatedFat 16.8, Cholesterol 95.3, Sodium 182.8, Carbohydrate 23.7, Fiber 2.9, Sugar 2.2, Protein 15.9

2 lbs waxy potatoes (Yukon Gold, Red Creamers, etc.)
3/4 lb cave-aged gruyere, shredded
2 medium onions, thinly sliced
1 clove garlic, minced
2 tablespoons butter
1 cup heavy cream
salt and pepper

POTATOES AU GRATIN

This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8



Potatoes Au Gratin image

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
  • Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
  • In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika

GRUYERE POTATO GRATIN

This potato gratin was featured on the Today show on November 26, 2007. It's from chef Craig von Foerster's cookbook "Sierra Mar".

Provided by Leslie in Texas

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Gruyere Potato Gratin image

Steps:

  • Preheat oven to 350 degrees.
  • In a saucepan, melt butter over medium heat.
  • Add garlic and shallot and saute until translucent, about 2 minutes.
  • Add the cream and bring to a simmer for 5 minutes;season with salt and pepper, strain through a fine sieve and set aside.
  • Peel potatoes and slice into thin rounds ( a mandoline works great here!).
  • In a 4X6 inch baking dish, arrange two layers of potatoe slices,scatter with a third of the onion, thyme and Gruyere cheese.
  • Cover with a little of the seasoned cream:repeat this three times, ending with a layer of potatoes.
  • Cover with the rest of the cream.
  • Cover with aluminun foil and bake for 40 minutes.
  • Remove the foil and bake another 10 minutes, or until browned on top and easily pierced with a paring knife.
  • Serve.

Nutrition Facts : Calories 312.5, Fat 23.8, SaturatedFat 14.7, Cholesterol 83.1, Sodium 843.5, Carbohydrate 21.7, Fiber 2.6, Sugar 1.3, Protein 4.8

2 tablespoons butter
2 teaspoons chopped garlic
1 teaspoon chopped shallot
1 1/4 cups heavy cream
2 teaspoons salt
1 teaspoon fresh ground pepper
3 medium russet potatoes (about 2 lbs.)
1/2 onion, thinly julienned
1 tablespoon chopped fresh thyme
1/4 cup grated gruyere cheese (about 4 oz.)

GRUYERE POTATO GRATIN

This is a traditional Swiss recipe from my Grossmutter.

Provided by Cindy Krafft

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8



Gruyere Potato Gratin image

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.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 29.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 3.8 g, Protein 7.8 g, SaturatedFat 9.6 g, Sodium 85.8 mg, Sugar 3 g

2 tablespoons softened butter
2 ½ pounds potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper to taste
1 cup shredded Gruyere cheese
¾ cup white wine
⅓ cup water
¾ cup heavy cream

GRUYERE POTATOES AU GRATIN

Rich and creamy, this simple-to-fix dish will make guests think you fussed. The recipe calls for packaged hash brown potatoes so there's no peeling or cutting. -Suzan Ward, Post Falls, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8



Gruyere Potatoes au Gratin image

Steps:

  • In a large bowl, combine the hash browns, lemon juice, garlic, salt and pepper. In a small bowl, combine the Gruyere and Parmesan cheeses., Layer half of the hash brown mixture and half of the cheese in a greased 13x9-in. baking dish. Repeat layers. Pour cream over top., Cover and bake at 400° for 45 minutes. Uncover; bake 5-10 minutes longer or until edges begin to brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 380 calories, Fat 29g fat (17g saturated fat), Cholesterol 102mg cholesterol, Sodium 450mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

1 package (30 ounces) frozen shredded hash brown potatoes
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Gruyere cheese or Swiss cheese
1 cup grated Parmesan cheese
2 cups heavy whipping cream

CREAMY POTATO-GRUYERE GRATIN

This wonderfully rich and delicious potato gratin recipe is adapted from the Chez Max restaurant in Zurich, from "The Union Square Cafe Cookbook." This is the creamiest and richest potato gratin I have ever eaten!

Provided by Grace Lynn

Categories     Potato

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 9



Creamy Potato-Gruyere Gratin image

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter a 10-cup gratin dish.
  • Rub the dish with both halves of the cut garlic clove.
  • Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
  • Peel the potatoes and slice them paper-thin on a mandoline.
  • As you work, place the potato slices in the bowl with the cream and seasonings.
  • Add the gruyere and combine thoroughly.
  • Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
  • Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
  • Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.

Nutrition Facts : Calories 1068.9, Fat 89.1, SaturatedFat 54.6, Cholesterol 321.3, Sodium 968.4, Carbohydrate 42.8, Fiber 4.8, Sugar 2.1, Protein 28.2

1 teaspoon butter
1 clove garlic, peeled and split in half
3 cups heavy cream
1/8 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne
4 medium idaho potatoes (2 pounds)
2 1/2 cups finely grated gruyere cheese (1/2 pound)

HAM AND GRUYERE POTATO GRATIN

Comes from Cooking Light -- July 2007 issue, however I've modified it slightly. Swiss can be substituted however it will not be quite as rich. To obtain uniformly thin potato slices use a food processor or a mandoline.

Provided by Galley Wench

Categories     Potato

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10



Ham and Gruyere Potato Gratin image

Steps:

  • Preheat oven to 350 degrees.
  • Combine first 4 ingredients, stirring with a whisk, set aside.
  • Heat butter in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in milk mixture; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; add 3/4 cup cheese, stirring until smooth.
  • Arrange half of potatoes in a 11 x 7 inch baking dish coasted with cooking spray.Pour 1/2 of sauce over potaotes; top evenly with ham. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 cup cheese.
  • Cover with foil coated with cooking spray.
  • Bake a 350 degrees for 40 minutes.
  • Uncover and bake an additional 45 minutes until potatoes are tender and the cheese is golden group.
  • Remove from oven; let stand 5 minutes before serving.

Nutrition Facts : Calories 257.7, Fat 10.2, SaturatedFat 5.8, Cholesterol 39.1, Sodium 540.7, Carbohydrate 28.9, Fiber 2.3, Sugar 1.5, Protein 13.2

2 1/2 cups milk (low fat recommended)
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons butter
1/2 cup finely chopped onion
1 1/4 cups shredded gruyere cheese, divided
2 lbs yukon gold potatoes, cut into 1/8 inch thick slices
cooking spray
4 ounces ham, chopped

BAKED TOMATO, GRUYèRE & POTATO GRATIN

Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 12



Baked tomato, gruyère & potato gratin image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
  • Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
  • Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Nutrition Facts : Calories 622 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber

a few knobs of butter , plus extra for greasing
4-5 thyme sprigs
200g gruyère , grated
100g parmesan (or vegetarian alternative), finely grated
500ml pot double cream
300ml vegetable or chicken stock
1 ½kg large potatoes , thinly sliced (on a mandolin if you have one)
8 round shallots or 4 banana shallots, thinly sliced
3 fat garlic cloves , finely chopped
100g walnuts , chopped
650g mixed tomatoes , sliced
5 tbsp dried breadcrumbs

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



Gruyère Potato Gratin image

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.

1 pound large red potatoes
3/4 cup coarsely grated Gruyère (about 3 ounces)
1 large egg
1 cup milk, heated just to boiling

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



Potato Gratin with Gruyère and Crème Fraîche image

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.

3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups crème fraîche,* stirred to loosen
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
2 tablespoons chopped fresh Italian parsley

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From dontsweattherecipe.com


GRUYERE POTATOES AU GRATIN - THE TOASTY KITCHEN
Add salt, pepper, and thyme, stirring to incorporate. In prepared 9x13 pan, arrange ¼ of sliced potatoes in the bottom of the dish, overlapping slightly. Pour ¼ of sauce over potatoes. Repeat once more, adding another layer of potatoes and sauce. Next, add half of shredded gruyere cheese in an even layer. Add two more layers of potatoes and ...
From thetoastykitchen.com


SWEET POTATO GRATIN WITH GRUYèRE AND PROSCIUTTO - THE GREEK FOODIE
Sprinkle a pinch of salt and freshly ground pepper over sweet potatoes. Pour ⅓ of the egg mixture—top potatoes with ½ cup Gruyère and 1 tablespoon of prosciutto. Repeat with another layer of potatoes, a small pinch of salt and freshly ground pepper and ⅓ egg mixture. Top again with ½ cup Gruyère and 1 tablespoons of prosciutto.
From thegreekfoodie.com


AU GRATIN POTATOES WITH GRUYERE - IT IS A KEEPER
STEP 1: Preheat and Peel . Preheat the oven to 375 degrees F, peel the potatoes, slice them thin with a mandolin, and finely chop the onions. STEP 2: Spray and Top . Spray the baking dish with cooking spray and alternate layers of potatoes, onions, flour, salt and pepper.
From itisakeeper.com


POTATO AND GRUYèRE GRATIN RECIPE - DECANTER
Preheat the oven to gas mark 7, 425°F, 220°C. Slice the back-fat thinly and use to line a heavy casserole, taking care to cover the bottom and sides completely and reserving some pieces for the top. Wash, peel, wipe and slice the potatoes, about 0.5 to 1 cm (¼ to ½ in) thick. Line the bottom of the casserole with the potatoes and sprinkle ...
From decanter.com


POTATOES AU GRATIN WITH GRUYERE RECIPE - TASTINGTABLE.COM
Directions. 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 ...
From tastingtable.com


POTATO GRATIN GRUYERE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Place pie dish on rimmed baking sheet. Combine cream and garlic in a small saucepan and bring to simmer over low heat. Cover and remove from heat. Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over.
From tastykitchen.com


POTATOES AU GRATIN | FOOD & WINE
Tuck smaller potato and onion slices into any gaps in dish to fill. Cover with a damp paper towel until ready to use. Step 3. Heat remaining 2 tablespoons butter in …
From foodandwine.com


POTATO GRATIN WITH GRUYERE | VANCOUVER SUN
1 1/2 cups (375 mL) Gruyere cheese, shredded. Preheat oven to 350 F. Grease shallow 8-cup/2 L baking dish. Set aside. In a 5-quart/5 L saucepan, combine light cream, cayenne, and salt. Heat to ...
From vancouversun.com


GRUYERE POTATOES AU GRATIN - VERONIKA'S KITCHEN
Preheat the oven to 400˚F, grease a 9×13-inch baking pan and set aside. Peel the potatoes and thinly slice them using a mandoline. Then set aside. In a saucepan, melt 3 tbsp butter on a medium heat. Add 3 tbsp all-purpose flour …
From veronikaskitchen.com


GRUYERE POTATOES AU GRATIN - TARA TEASPOON
Instructions. Preheat oven to 375°F. Peel potatoes, and, using a mandolin or vegetable slicer, cut into very thin slices. In a large bowl, gently toss potatoes with salt, pepper, garlic powder, parsley, thyme, sage, rosemary, cheese, …
From tarateaspoon.com


GRUYERE POTATO GRATIN RECIPE | MYRECIPES
Directions. Step 1. Cook potatoes in a saucepan of boiling water for 4 minutes; drain. Arrange one-third of the potatoes in a greased 3-quart casserole dish; sprinkle with 1/2cup cheese, salt and pepper to taste. Repeat layers once; top with remaining potato slices. Set aside.
From myrecipes.com


GRUYERE POTATO GRATIN RECIPES ALL YOU NEED IS FOOD
Steps: Cook potatoes in a saucepan of boiling water for 4 minutes; drain. Arrange one-third of the potatoes in a greased 3-quart casserole dish; sprinkle …
From stevehacks.com


DELICIOUS LEEK, GRUYERE AND POTATO GRATIN - CTV
Layer the rounds in the gratin dish. Alternating with the leeks and half the cheese. Add the wine to the the pan and deglaze . Reduce almost until fine then add the cream and bay leaf. Simmer for five min . Pour the cream over the leeks and potatoes and top with the rest of the gruyère. Cover and bake in the oven for about 45 min .
From more.ctv.ca


POTATO GRUYERE GRATIN RECIPES ALL YOU NEED IS FOOD
Steps: Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise. Using a mandoline or …
From stevehacks.com


POTATO GRUYERE GRATIN RECIPE - GOOD HOUSEKEEPING
Cut cauliflower in quarters; remove and discard core. Thinly slice cauliflower; boil 3 minutes or until just tender. Drain. In 12-inch skillet, heat …
From goodhousekeeping.com


POTATO GRATIN WITH GRUYERE AND GARLIC - ANNABEL LANGBEIN – RECIPES
STEP 1. Preheat oven to 200°C fanbake. Grease the base and sides of a 30 x 25cm baking dish. STEP 2. Peel and slice your potatoes into 1cm rounds. Place the sliced potatoes, garlic, cheese, cream, salt and pepper in the baking dish. Toss to combine, making sure each potato slice is coated with cream. Spread mixture evenly in the dish.
From langbein.com


GRUYèRE AU GRATIN POTATOES AND CRèME FRAîCHE | DOROTHY LANE …
1. Preheat oven to 400°F. 2. 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. 3. Mix the cream with the crème fraîche and stir to a creamy consistency.
From dorothylane.com


POTATOES AU GRATIN WITH GRUYERE AND PARMESAN RECIPES
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 …
From stevehacks.com


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