Best Gruyere Potato Bake Recipes

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GRUYERE POTATO GRATIN



Gruyere Potato Gratin image

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

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

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 WITH GRUYERE CHEESE RECIPE



Potatoes Au Gratin With Gruyere Cheese Recipe image

Elevate the humble potato with these amazing Potatoes Au Gratin with Gruyere cheese. Super simple and incredibly delicious!

Provided by DSTR

Categories     Side Dish

Number Of Ingredients 9

2 1/2 lbs Russet potatoes (or Yukon Gold )
1 1/2 cup Heavy cream
2 cloves Garlic (minced)
2 tbsp Butter (melted)
1 1/2 cup Sharp cheddar cheese (grated)
1 1/2 cup Gruyere cheese (grated)
1 tsp Kosher salt
1/2 tsp Black pepper (freshly ground)
1 1/2 tsp Thyme (fresh, or 1/2 tsp dried thyme)

Steps:

  • Grate the gruyere and cheddar cheeses and place into the refrigerator until ready.
  • In a bowl, add the heavy cream, the minced garlic, and the melted butter and combine well using a whisk. Set aside
  • Preheat the oven to 350 degrees Fahrenheit
  • Peel the potatoes and using a mandoline or knife, slice potatoes 1/8″ thick and place slices into a large pot or large bowl with cold water
  • When all the potatoes are sliced, drain them completely and pat dry
  • Layer 1/3 of the thinly sliced potatoes in a 9×13 inch casserole dish or similar baking dish
  • Pour 1/3 of the heavy cream mixture, 1/3 of the salt and pepper and thyme, and 1/3 of each of cheddar and gruyere cheese over the potatoes
  • Repeat this process for the second and third layer but on the third layer do not add the shredded cheese
  • Cover with aluminum foil and bake for 75 minutes or until the center potatoes are tender (use a knife to test)
  • Remove the au gratin potatoes from the oven and remove foil. On the top layer of potatoes add the remaining cheese and return to the oven
  • Bake for an additional 15 minutes or until the cheeses are golden brown and the dish is bubbling
  • Remove from the oven and allow to rest for at least 10 to 15 minutes before serving to allow to set up
  • Serve. Salt and pepper to taste

Nutrition Facts : Calories 480 kcal, Carbohydrate 28 g, Protein 17 g, Fat 35 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 118 mg, Sodium 555 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

RICH AND CREAMY POTATOES AU GRATIN



Rich and Creamy Potatoes Au Gratin image

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

3 pounds Yukon Gold potatoes, peeled and very thinly sliced
3 cloves garlic, minced
¾ teaspoon salt
1 cup heavy cream, divided
freshly ground black pepper to taste
freshly grated nutmeg to taste
2 cups freshly shredded Gruyere cheese, divided

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

POTATOES AU GRATIN WITH GRUYERE RECIPE



Potatoes Au Gratin With Gruyere Recipe image

Add some decadence to your weeknight meal with this potatoes au gratin recipe, topped off with Gruyere cheese for extra richness.

Provided by Catherine Brookes,Tasting Table Staff

Categories     side dish

Time 1h10m

Number Of Ingredients 7

46 ounces medium-sized potatoes, peeled
1 cup milk
2 cups heavy cream
2 large cloves garlic, peeled
1 ¾ cups grated Gruyere cheese
salt, to taste
pepper, to taste

Steps:

  • 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 at medium until simmering, stirring frequently with a wooden spoon.
  • Add the sliced potatoes to the pan and let them simmer in the garlic infused milk/cream for 5 minutes, and move the potatoes around in the pan frequently with a wooden spoon to prevent them from sticking to the bottom.
  • Using a large slotted spoon, remove the potatoes from the pan and add about half of them to a large, ovenproof baking dish. Spread the potatoes out in an even layer.
  • Remove the rest of the potatoes from the pan and set them aside.
  • Remove the garlic cloves from the pan and pour about half of the cream mixture evenly over the top of the potatoes in the oven dish.
  • Sprinkle salt and pepper over the potatoes, then sprinkle half of the grated cheese evenly over the top.
  • Add the remaining potatoes on top in another layer, then add the cream, salt and pepper, and cheese once again.
  • Bake the potatoes for 45 to 50 minutes, or until they are bubbling and golden on the top.
  • Remove the dish from the oven and let it rest for several minutes, then serve, optionally sprinkled with fresh chives.

Nutrition Facts : Calories 473 calories, Carbohydrate 33 g carbohydrates, Cholesterol 116 mg cholesterol, Fat 33 g fat, Fiber 4 g fiber, Protein 14 g protein, SaturatedFat 20 g saturated fat, ServingSize 0 g, Sodium 660 mg, Sugar 5 g, TransFat 0 g

CREAMY GRUYERE POTATOES



Creamy Gruyere Potatoes image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield Four servings

Number Of Ingredients 6

4 medium baking potatoes, peeled and cut across into 1/8-inch slices
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 tablespoon unsalted butter, cut into small pieces
1 1/2 cups half-and-half
1 cup grated Gruyere cheese

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

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