Gruyere Scalloped Potatoes Food

GRUYERE SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F.
• Cook bacon until crispy. (Place on cookie sheet and bake for 18-22 minutes at 415°F) Once cooled, chop into small pieces.
• Slice potatoes using a mandolin for uniformity. Be careful to keep the shape of the potato. When using a mandolin, it is best to slice the potatoes right onto the cutting board. (not into a bowl) Set aside.
• Layer butter at bottom of cast iron pan. (I used an 8-inch Staub pan)
• Carefully set the potato slices (trying to keep the shape of potato together) on top of the butter.
• Remove thyme leaves from the stem. Use half on potatoes, reserve remaining for on top after done cooking.
• Top with the minced garlic, salt, pepper, 2 cups of the cheese (reserve 1/2 cup of cheese for later), and chopped bacon.
• Pour cream over the top of the dish.
• Cover with foil and bake for 35 minutes.
• Remove dish from oven and remove foil. Add the final 1/2 cup of cheese and return to oven. Bake for an additional 30-40 minutes or until potatoes are tender and the top is golden brown.
• Remove from oven and add remaining thyme. Serve immediately.

GRUYERE SCALLOPED POTATOES

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.

GRUYERE SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish or a large round cast iron pan.
• Layer butter at bottom of pan.
• Spread about 1/3 of the potato slices on top of the butter. See notes below for cooking in round pan.
• Top with 1/3 of the crushed garlic and 1/3 of the cheese.
• Repeat two times with remaining potatoes, garlic, and cheese.
• Season the entire dish with salt and pepper.
• Pour half and half or cream over top layer.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake for an additional 20-30 minutes or until potatoes are tender and top is golden.

SCALLOPED POTATOES GRUYERE

Steps:

• Follow package directions and prepare potatoes.
• Add chopped onions and bake.
• Add shredded cheese 5 minutes before end of bake time.

POTATOES WITH GRUYERE AND DIJON

Steps:

• Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.

SMOKED GRUYERE SCALLOPED POTATOES WITH LEEKS

Steps:

• See Notes
• Preheat the oven to 350 degrees.
• Butter a 12 cup or 7x12" casserole dish.
• Cut off the end root and greens from the leek.
• Slice the middle portion into thin rings and place in a bowl of cold water.
• Swish the leeks around and break up the rings to release any dirt.
• Pull the leeks straight out of the water. Repeat with fresh water if any dirt lingered on the leeks.
• Pat dry.
• Peel the potatoes and place in a bowl of cold water, completely submerged to keep the potatoes from browning.
• Using a food processor or mandolin, slice the potatoes 1/8" thick.
• In a heavy bottomed dutch oven, add the olive oil and bring to medium heat.
• Once shimmering add the leeks and saute until translucent, about 3 minutes.
• Add the garlic and cook for one more minute, stirring continually.
• Add the potatoes, cream, milk, and bay leaf to the pot and simmer for 15 minutes or until the potatoes begin to turn tender and the cream is starting to thicken.
• Remove from heat and discard the bay leaf.
• Starting on the outside edge of the pan, using a fork, gently lift the potato slices into the casserole dish, overlapping the potatoes all around the edge and circling into the middle until the entire pan is covered in potatoes. This should take half of your potatoes.
• Sprinkle with half of the salt, a few cracks of pepper to taste, and half of the nutmeg.
• Mix the two cheeses together and sprinkle 1/3 of the cheese over the potatoes.
• Repeat the overlapping potatoes then pour any of the leftover cream over the top then seasoning and cheeses.
• Bake at 350 for 20 minutes or until the cheeses are bubbling and potatoes tender.
• Rest for 5 minutes before serving.

GRUYERE POTATOES

Steps:

• Preheat oven to 425 degrees. Butter inside of 2-quart casserole dish with 2 T. butter.
• Start bringing broth to a boil after all of your ingredients are ready to go.
• Pat dry half of potatoes. Overlap slices on bottom of baking dish. Sprinkle with some pepper, half of onion slices, and half of both cheeses. Dot with the rest of the butter.
• Repeat layering for a second layer. Last layer isn't topped with butter, though.
• Pour boiling broth over the potatoes.
• Bake for 55-60 min or until done (potatoes are tender, top is brown and broth is absorbed).
• Great on Day 2 also.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

SCALLOPED POTATOES WITH GRUYERE

Steps:

• Preheat the oven to 350. Rub the garlic on the inside of an 8x8x2 casserole dish. Mince the rest of the garlic and use some of the butter to grease the inside of the casserole dish.
• Put the potatoes in a large saucepan with the garlic, butter, half and half, thyme, salt, pepper and nutmeg. Bring to a boil over medium high heat and cook stirring until the mixture has thickened slightly, about 2 minutes.
• Spoon the mixture into the greased casserole dish and bake uncovered for 50 minutes or until the potatoes are tender. Top with the cheese and bake for an additional 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

GRUYERE SCALLOPED POTATOES

Steps:

• Pre-heat oven to 400°F. Lightly grease a 9x9 baking dish with butter.
• In a large stockpot or sautee pan, melt butter. Add onion and saute for 2-3 minutes, adding a pinch of salt to begin layering in the flavor. Add garlic and continue to saute for 1-2 minutes. Then stir in the flour and continue to stir for 1-2 minutes to ensure the flour does not burn.
• Whisk in the vegetable broth until combined, then whisk in milk. Add any remaining salt as needed, white pepper, and 1 1/2 teaspoons thyme. Bring cream sauce to a simmer and continue to lightly simmer for 4-5 minutes, being careful it doesn't boil. Remove from heat.
• Layer half of the potato slices at the bottom of the greased baking dish, then pour over half of the cream sauce on top. Sprinkle 3/4 cup of the shredded gruyere and 1/2 cup parmesan on top of the first layer of cream.
• Layer the rest of the potato slices in the pan and pour the remaining cream sauce on top. Sprinkle the remaining 1/2 cup of gruyere on top of the finished dish.
• Cover the baking dish with foil and bake for 25 minutes. Uncover and continue cooking for 15-20 minutes, until cheese begins to turn golden brown and potatoes are tender when pierced with a fork. The sauce should also be bubbly.
• Once cooked, garnish with the remaining thyme. Let cool slightly for 5-10 minutes, then serve and enjoy!

SCALLOPED POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
• Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
• Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
• Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.

CREAMY GRUYERE POTATOES

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.

DIVINE SCALLOPED POTATOES WITH GRUYERE AND THYME

Steps:

• Preheat oven to 350 degrees F.
• Peel the potatoes and use a mandolin to slice into 1/8 inch thick rounds. You can also use a very sharp knife.
• In a large skillet with high walls or saucepan over medium heat, melt the butter. Add the onion and garlic and cook until softened, 3-5 minutes.
• Add the sage leaves and cook until they've crisped, about 1-2 minutes.
• Add the flour and cook, stirring constantly, for 2 minutes. Add the chicken stock and cook until thickened, stirring frequently, about 3 minutes. Turn off the heat and stir in the milk, cream, salt, pepper, 1/2 of the thyme, and the rosemary.
• Grease a 10.5"x7.5" baking dish with butter. Layer half the potatoes in the baking dish. Pour half the cream mixture over the potatoes and top with half the shredded gruyere. Repeat with remaining potatoes, cream mixture, and cheese. Top with parmesan and remaining thyme.
• Cover with foil and bake in preheated oven for 30 minutes. Removed the foil and bake for an additional 15-20 minutes, until potatoes are tender and the top is browned.
• Let cool for 10 minutes and serve.