Potatoes Au Gratin With Gruyere Cheese Food

POTATOES AU GRATIN WITH GRUYERE CHEESE RECIPE

Steps:

• Grate the gruyere and cheddar cheeses and place into the refrigerator until ready.
• In a bowl, add the heavy cream, the minced garlic, and the melted butter and combine well using a whisk. Set aside
• Preheat the oven to 350 degrees Fahrenheit
• Peel the potatoes and using a mandoline or knife, slice potatoes 1/8″ thick and place slices into a large pot or large bowl with cold water
• When all the potatoes are sliced, drain them completely and pat dry
• Layer 1/3 of the thinly sliced potatoes in a 9×13 inch casserole dish or similar baking dish
• Pour 1/3 of the heavy cream mixture, 1/3 of the salt and pepper and thyme, and 1/3 of each of cheddar and gruyere cheese over the potatoes
• Repeat this process for the second and third layer but on the third layer do not add the shredded cheese
• Cover with aluminum foil and bake for 75 minutes or until the center potatoes are tender (use a knife to test)
• Remove the au gratin potatoes from the oven and remove foil. On the top layer of potatoes add the remaining cheese and return to the oven
• Bake for an additional 15 minutes or until the cheeses are golden brown and the dish is bubbling
• Remove from the oven and allow to rest for at least 10 to 15 minutes before serving to allow to set up
• Serve. Salt and pepper to taste

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.

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.

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.

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.

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.