Best Vickis Scalloped Potatoes W Gruyere Cheese Recipes

Gruyere Scalloped Potatoes image

Provided by CookingONTheSide

Categories Potato

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 lbs russet potatoes, peeled, sliced 1/8-inch thick (about 4 medium-sized potatoes)
1 large yellow onions or 1 large white onion, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives (optional)
2 thick slices bacon, cooked and chopped
2 1/2 cups gruyere cheese, grated
1/2 cup parmesan cheese, grated
3 cups half-and-half
salt, to taste
fresh ground pepper, to taste

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.

VICKI'S SCALLOPED POTATOES W/ GRUYERE CHEESE image

Yield 6

Number Of Ingredients 10

4 medium potatoes(about 1 1/2 lbs.)
1 clove garlic (cut into halves)
1 tsp. margarine or butter
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. pepper
1 1/2 cups shredded gruyere cheese (6 oz.)
2 eggs
1 2/3 cup half and half
1 Tbsp. butter or margaring

Steps:

Cut potatoes into enough thin slices to measure about 4 cups; rub oblong baking dish (10x6x1 1/2 ins. with cut garlic clove; brush with 1 tsp. margarine. Arrange potatoes in 3 layers in casserole, sprinkling each layer with 1/3 of the salt, nutmeg, pepper and cheese. Beat eggs and half and half ;pour over potato slices. Dot with 1 Tbsp. margarine. Cook uncovered in 350 oven until potatoes are tender and top is golden brown, about 1 hr.

Scalloped Potatoes image

Provided by Virginia Willis

Categories side-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 8

1 1/2 pounds russet potatoes
Coarse kosher salt and freshly ground black pepper
2 cups 2-percent or whole milk, plus more if needed
1/2 cup heavy cream, plus more if needed
1 tablespoon chopped fresh thyme
1 clove garlic, finely chopped
Pinch of freshly grated nutmeg
1/2 cup grated gruyere cheese (about 2 ounces)

Steps:

Heat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper to protect the baking sheet from spills and make for easy cleanup.
Peel the potatoes and slice them on a mandoline into 1/8-inch-thick slices. Or, using a chef's knife, carefully slice the potatoes thinly and evenly.
Arrange the potatoes in a medium casserole dish in overlapping layers, seasoning with salt and pepper as you go. Place the dish on the prepared baking sheet. Combine the milk, heavy cream, thyme, garlic and nutmeg in a medium heavy-bottomed saucepan. Bring to a gentle simmer over medium heat. Pour over the potatoes. Sprinkle the cheese over the top.
Bake until the potatoes are tender and the top is bubbling around the edges and a deep golden brown, about 1 hour. (If it starts to brown too deeply, cover the top of the dish with aluminum foil.) Let cool 10 minutes before serving.