Potatoes With Gruyere Cheese Food

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.

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.

POMMES ANNA WITH GRUYERE

Steps:

• Combine salt, pepper, and thyme in a bowl.
• Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
• Melt remaining 1 tablespoon butter in the skillet; remove from heat.
• Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
• Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
• Invert potatoes carefully onto a serving dish.

DAUPHINOISE POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
• Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
• Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
• Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
• Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
• Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.

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.

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.

GRUYERE POTATOES AU GRATIN

Steps:

• In a large bowl, combine the hash browns, lemon juice, garlic, salt and pepper. In a small bowl, combine the Gruyere and Parmesan cheeses., Layer half of the hash brown mixture and half of the cheese in a greased 13x9-in. baking dish. Repeat layers. Pour cream over top., Cover and bake at 400° for 45 minutes. Uncover; bake 5-10 minutes longer or until edges begin to brown. Let stand for 5 minutes before cutting.

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.

GRUYERE POTATO BAKE

Steps:

• In a greased 1-1/2-qt. baking dish, layer half of the potatoes, cheese, salt and pepper. Repeat layers. Drizzle broth over top., Bake, uncovered, at 350° for 35-40 minutes or until potatoes are tender.

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.

POTATOES WITH LEEKS AND GRUYERE

Steps:

• Preheat oven to 350°F Butter 13x9x2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; saute 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 Gruyère. 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.).

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.

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.