RICH AND CREAMY POTATOES AU GRATIN
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g
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
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 4050 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
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
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.
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
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
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.
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
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.
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