GRUYERE SCALLOPED POTATOES
A delicious scalloped potatoes recipe. Use a shallow casserole dish. If you need a faster cooking time, parboil the potatoes for a few minutes.
Provided by CookingONTheSide
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F; butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
- Layer the bottom of the casserole dish with 1/3 of the potato slices.
- Sprinkle with salt and pepper.
- Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese.
- Layer on 1/2 of the bacon, 1/2 of the parsley and chives.
- Sprinkle with a little Parmesan.
- Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper.
- Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives.
- Sprinkle with a little Parmesan.
- Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
- Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese.
- Return to the oven for an additional 30-40 minutes.
- When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
- Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
GRUYERE POTATOES
I really like the flavor imparted from the beef broth, instead of more dairy from cream or milk, as is usually found with scalloped potatoes.
Provided by Debbie R.
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Butter inside of 2-quart casserole dish with 2 T. butter.
- Start bringing broth to a boil after all of your ingredients are ready to go.
- Pat dry half of potatoes. Overlap slices on bottom of baking dish. Sprinkle with some pepper, half of onion slices, and half of both cheeses. Dot with the rest of the butter.
- Repeat layering for a second layer. Last layer isn't topped with butter, though.
- Pour boiling broth over the potatoes.
- Bake for 55-60 min or until done (potatoes are tender, top is brown and broth is absorbed).
- Great on Day 2 also.
Nutrition Facts : Calories 313.5, Fat 15, SaturatedFat 9, Cholesterol 44, Sodium 309.8, Carbohydrate 34.5, Fiber 4.3, Sugar 2.1, Protein 11.4
CREAMY GRUYERE POTATOES
Steps:
- Preheat the oven to 350 degrees. Arrange half of the potato slices in slightly overlapping layers in a deep-dish pie plate or small shallow casserole dish. Sprinkle with 3/4 teaspoon of the salt and pepper to taste. Dot with half of the butter pieces.
- Repeat the layers. Pour the half-and-half over the potatoes. Bake until the potatoes are tender, about 45 minutes.
- Remove the dish from the oven and preheat the broiler. Sprinkle the cheese over the potatoes and broil until melted and lightly browned. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 24 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 15 grams, Sodium 794 milligrams, Sugar 5 grams, TransFat 0 grams
POTATOES WITH GRUYERE AND DIJON
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.
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
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
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
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.
GRUYERE POTATO BAKE
My friend shared this recipe with me , and after I discovered what Gruyere cheese was, this easy, delicious dish became a frequent request from my boys. It's so simple...only three ingredients plus salt and pepper to taste.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a greased 1-1/2-qt. baking dish, layer half of the potatoes, cheese, salt and pepper. Repeat layers. Drizzle broth over top., Bake, uncovered, at 350° for 35-40 minutes or until potatoes are tender.
Nutrition Facts : Calories 281 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 238mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
POTATOES WITH LEEKS AND GRUYèRE
Categories Cheese Potato Side Bake Easter Vegetarian Leek Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; sauté until tender, about 10 minutes. Transfer to large bowl.
- Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyre. Stir to blend. Transfer mixture to prepared baking dish.
- Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F. oven, about 25 minutes.)
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
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.
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