Scalloped Potatoes With Gruyere Food

SCALLOPED POTATOES WITH LEEKS

Steps:

• Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
• Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
• Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

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.

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.

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:

• 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.

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.

SLOW COOKER CHEESY SCALLOPED POTATOES

Steps:

• In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes. Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers. Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits. Serve, garnished with thyme, if desired.

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.

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 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.

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.

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.

POTATOES AU GRATIN WITH GRUYERE

Steps:

• Preheat the oven to 350°F. On the stove top, place the potatoes, salt and garlic in a large pot and cover with water. Bring to a boil then reduce the heat to medium and cook for 8 to 10 minutes.
• Drain the potatoes and place half in a buttered dish. Heat the cream and milk on the stove top or microwave until just warm.
• Cover the potatoes with 1/2 cup cream mixture, a half cup of the cheddar cheese and one cup of the Gruyere cheese and sprinkle with salt, pepper and nutmeg.
• Then add the rest of the potatoes to the dish, the remaining 1/2 cup cream mixture, sprinkle with pepper and nutmeg. Finally add the rest of cheddar and Gruyere cheese.
• Bake the dish for one hour or until the cheese is bubbly and brown on top.

SLOW COOKER SCALLOPED POTATOES

Steps:

• In a small bowl, whisk together the flour (1/4 cup), chicken broth (1 cup), and milk (1 cup) until smooth.
• In another small bowl, mix together the grated Gruyere cheese (4 oz.), grated Parmesan cheese (2 oz.), diced onion, and thyme leaves (1 tablespoon).
• Grease the bottom and sides of your slow cooker with 1/2 tablespoon of the butter (I used a paper towel to spread it around).
• Spread 1/3 of the potatoes in the bottom of your slow cooker.
• Top the potatoes with 1/3 of the cheese and onion mixture.
• Top with 1/3 of the chicken broth, flour, and milk mixture (about 2/3 cup).
• Season with a liberal amount of kosher salt and black pepper.
• Repeat two more times.
• Drizzle the remaining 1 1/2 tablespoons of melted butter on top.
• Cover and cook on high for 5 hours. Uncover and allow to sit for at least 15 minutes to allow the sauce to thicken.
• Serve immediately or keep warm in your slow cooker until you're ready to serve.

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!

POTATO PAVE WITH GRUYERE CHEESE

Steps:

• Preheat the oven to 350F/177C. Prepare a non-stick 8x8 baking dish with parchment paper and lightly butter the sides.
• Use a mandolin to thinly slice the potatoes lengthwise into 1/8 inch thickness.
• In a large bowl, toss the thinly sliced potato in the heavy cream.
• Add a single layer of the potatoes into the baking dish. They should overlap slightly but not too much. Season the top with a little bit of salt and pepper.
• Mix together the shredded cheese and chives, then sprinkle 1-2 tablespoons of it on top of the potato. Dot about 1/2 tbsp of the butter over the top, then continue with the next layer. Keep layering until all of the ingredients are used up, making the last layer just seasoned potato and dotted butter.
• Tightly wrap the pan in foil and bake for 35-45 minutes, or until the potatoes can easily be pierced with a sharp knife. Then place a pan with a heavy object on top of it and let it cool for 1-2 hours before placing it in the fridge to chill overnight, or at least 6 hours.
• Then, gently life up the sides of the parchment paper to remove the pave from the pan. Place it on a cutting board and use a sharp knife to trim the sides into a flat square. Cut the pave into 1-inch by 1-inch pieces and set them aside.
• Heat a medium non-stick skillet over medium-high heat. Add enough oil to the pan to completely cover the bottom and allow it to get hot before adding the first piece.
• The pave should not stick to the pan, if it does, the oil isn't hot enough or there isn't enough oil. Fry the pave cut side down for 1 minute, then gently turn them over and fry for another minute.
• Serve immediately with more fresh chives!

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
• Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
• Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.

SCALLOPED POTATOES WITH THREE CHEESES

Steps:

• Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
• Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
• Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

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.

POTATOES AU GRATIN WITH GRUYERE CHEESE

Steps:

• Position rack in center of over and and preheat to 400℉. Butter a 3 quart gratin dish or shallow baking dish; set aside.
• Mix the 1/2 cup breadcrumbs with the 2 Tablespoons melted butter and the grated Parmesan cheese. Set aside.
• Put the potatoes, cream, 1/2 teaspoon salt, and a few grinds of pepper i a 12-inch skillet. Simmer, partially covered over medium-low heat, stirring occasionally and gently with a heat proof rubber or silicone spatula until the potatoes are barely tender when pierced with fork or skewer. About 8-12 minutes.
• In a medium skillet heat butter over medium-high heat and sauté garlic until tender, fragrant, and lightly browned. This would be the time when you also sauté the sliced shallots or onions. Season to taste with salt and pepper.
• Using a slotted spoon, transfer half the potato mixture to the prepared gratin dish, spreading evenly. Layer on the minced garlic, Gruyere, chopped fresh rosemary, thyme, and smoked paprika.
• Top with the remaining potato mixture spreading it evenly and pour over any creamy sauce that remains in the pan.
• Evenly scatter the bread topping mixture over the potatoes.
• Bake until bubbly and top is brown and the potatoes are tender. 25 to 30 minutes.
• Let gratin stand at least 10 to 15 minutes before serving.