Gruyere Potatoes Au Gratin Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
• Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
• Sprinkle generously with salt and pepper to taste.
• Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
• Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
• Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
• Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
• Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
• Remove from the oven and let set for 10-15 minutes.
• Sprinkle with parsley and scallions.

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.

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.

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.

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.

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.

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.