Best Potatoes With Gruyere And Dijon Recipes

GRUYERE POTATO GRATIN

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.

CHEESY GRUYERE POTATOES

Steps:

• Add diced potatoes to a large pot of cold water. Cover and bring to a boil. Once boiling cook for 8 to 10 minutes, or until the potatoes are just starting to be fork tender. Drain, transfer to a large mixing bowl and let cool.
• Meanwhile, melt 4 tablespoons of butter in a small skillet. Add the shallots and a pinch of kosher salt, sauté until tender and translucent. About 5 minutes. Then add in the garlic and thyme, stir and cook for 1 to 2 minutes.
• Sprinkle in the flour, stir and cook 1 to 2 minutes. While stirring, pour in the broth and milk. Heat on medium-low, stirring until thickened. Remove off of the heat and stir in 1 cup sour cream and season with salt and pepper.
• Preheat your oven to 350° and lightly spray a 3-1/2 quart baking dish with olive oil spray.
• Pour the slightly cooled shallot/sour cream mixture over the cooled potatoes. Add in the grated gruyere and gently toss to coat.
• Transfer the potato mixture to your prepared baking dish. Spread evenly and bake on the middle rack of your preheated oven for 45 to 60 minutes or until bubbly and the top is golden brown.
• Let the gruyere potatoes cool for 10 to 15 minutes before serving.

STUFFED POTATOES WITH HAM, THYME, AND GRUYERE

Steps:

• Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.
• While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside.
• Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source.
• To the cooked potato in the mixing bowl, add shallots, ham strips, grated cheese, butter, milk or half-and-half, thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.
• Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad, dark bread, and butter.
• Serving suggestions: .

WEBER'S TWICE-GRILLED POTATOES WITH GRUYERE CHEESE AND DIJON

Steps:

• Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.
• When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4-inch-thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.
• TO MAKE THE STUFFING:.
• Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.
• Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.
• Note: Try a Cheddar & Bacon version, or Blue Cheese and Chives.

POTATOES WITH LEEKS AND GRUYèRE

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.)

DIJON ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
• Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.