Best Gruyere Russet Chips Recipes

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POMMES ANNA WITH GRUYERE



Pommes Anna with Gruyere image

Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.

Provided by Ann

Categories     Side Dish     Vegetables

Time 1h8m

Yield 4

Number Of Ingredients 7

¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
2 tablespoons butter, divided
1 thinly sliced sweet onion
1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
1 cup shredded Gruyere cheese

Steps:

  • Combine salt, pepper, and thyme in a bowl.
  • Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
  • Melt remaining 1 tablespoon butter in the skillet; remove from heat.
  • Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
  • Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
  • Invert potatoes carefully onto a serving dish.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 34.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.5 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 488.9 mg, Sugar 1.6 g

GRUYERE FONDUE DINNER



Gruyere Fondue Dinner image

Provided by Molly Yeh

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

2 medium carrots, cut into 1-inch chunks
8 ounces rainbow fingerling potatoes, halved crosswise
1/2 small head cauliflower, broken into florets (about 3 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons ground caraway
4 ounces green beans, trimmed
4 cups sourdough bread cubes
6 ounces salami, in 2 thick slices, cut into chunks
1 1/2 cups seedless red grapes
1 cup dry white wine
12 ounces grated Emmental
12 ounces grated Gruyere
2 tablespoons cornstarch
1 teaspoon dry mustard
Pinch freshly grated nutmeg
1 tablespoon kirsch

Steps:

  • For the dippers: Preheat the oven to 400 degrees F.
  • Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
  • For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.

CRISPY KALE CHIPS WITH LEMON



Crispy Kale Chips with Lemon image

Provided by Guy Fieri

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

2 bunches fresh kale, stemmed, torn into bite-size pieces
Extra-virgin olive oil
Flaky sea salt
1 lemon
Crushed red pepper flakes

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

Nutrition Facts : Calories 147 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 218 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 8 grams, Sugar 0 grams

BBQ POTATO CHIPS



BBQ Potato Chips image

Provided by Guy Fieri

Categories     side-dish

Time 50m

Yield 12 servings

Number Of Ingredients 11

1 tablespoon chili powder
1 tablespoon granulated garlic
1 tablespoon kosher salt
1/2 tablespoon light brown sugar
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Pinch cayenne
Canola oil, for frying
3 pounds russet potatoes, scrubbed
1 cup white vinegar

Steps:

  • For the BBQ spice seasoning: In a bowl, stir together the chili powder, granulated garlic, salt, brown sugar, onion powder, smoked paprika, pepper and cayenne.
  • For the potato chips: Heat 2 to 3 inches of oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. Line a baking sheet with paper towels; line a second with a kitchen towel.
  • Thinly slice the potatoes on a mandoline. Combine the vinegar and 1 gallon cold water in a large bowl and add the potato slices. Let sit for 10 to 15 minutes, then strain. Spread the potatoes on the kitchen-towel-lined baking sheet; pat dry with an additional kitchen towel.
  • Fry the potatoes in batches, stirring occasionally, until golden brown, 3 to 4 minutes. Place the fried potatoes on the paper-towel-lined baking sheet and sprinkle with the BBQ spice seasoning. Serve warm or at room temperature.

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