Potato Gratin With Gruyere Food

POTATO GRATIN WITH GRUYèRE AND CRèME FRAîCHE

Steps:

• Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
• Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
• Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

CREAMY POTATO-GRUYERE GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter a 10-cup gratin dish.
• Rub the dish with both halves of the cut garlic clove.
• Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
• Peel the potatoes and slice them paper-thin on a mandoline.
• As you work, place the potato slices in the bowl with the cream and seasonings.
• Add the gruyere and combine thoroughly.
• Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
• Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
• Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.

YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION

Steps:

• Preheat the oven to 375 degrees F.
• Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
• In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
• Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

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.

POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
• Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

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.

POTATOES AU GRATIN WITH GRUYERE RECIPE

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.

POTATO GRATIN WITH MUSHROOMS AND GRUYèRE

Steps:

• Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.
• Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

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.

GRUYèRE POTATO GRATIN

Steps:

• Preheat oven to 400°F. and butter a 1 1/2-quart gratin or shallow baking dish.
• Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.
• In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first two layers each with 1/4 cup Gruyère and salt and pepper to taste.
• In a small bowl whisk egg and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/4 cup cheese and bake 30 minutes, or until top is golden and potatoes are tender.

BAKED TOMATO, GRUYèRE & POTATO GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
• Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
• Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

GRUYERE POTATO GRATIN

Steps:

• Preheat oven to 350°F.
• Boil whole potatoes for 10 minutes.
• Remove from heat and allow to cool to room temperature.
• In the meantime, sauté onions and garlic in butter until they are soft and translucent.
• Layer potato slices and onions in a 9 x 9 baking dish.
• Pour cream over the potatoes.
• Season to taste and sprinkle Gruyere over the whole shebang.
• Bake 40–50 minutes or until golden.

POTATO GRATIN WITH GRUYERE AND CREME FRAICHE

Steps:

• Preheat oven to 400°F Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
• Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
• * Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

POTATO GRATIN WITH MUSTARD AND GRUYERE CHEESE

Steps:

• Preheat oven to 400 degrees.
• Butter 13x9x2 inch glass baking dish.
• Overlap 1/3 of potatoes in prepared dish.
• Season generously with salt and pepper.
• Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese.
• Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer.
• Whisk cream, stock, and mustard in bowl.
• Pour over potatoes.
• Bake until potatoes are tender and top is crusty and brown (about 1 hour).
• Cool 10 minutes and serve.

POTATO GRATIN WITH GRUYERE CHEESE AND CREME FRAICHE

Steps:

• Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
• Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
• Sprinkle generously with salt and pepper to taste.
• Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
• Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
• Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
• Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
• Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
• Remove from the oven and let set for 10-15 minutes.
• Sprinkle with parsley and scallions.