Vickis Scalloped Potatoes W Gruyere Cheese Food

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!

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

Steps:

• Heat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper to protect the baking sheet from spills and make for easy cleanup.
• Peel the potatoes and slice them on a mandoline into 1/8-inch-thick slices. Or, using a chef's knife, carefully slice the potatoes thinly and evenly.
• Arrange the potatoes in a medium casserole dish in overlapping layers, seasoning with salt and pepper as you go. Place the dish on the prepared baking sheet. Combine the milk, heavy cream, thyme, garlic and nutmeg in a medium heavy-bottomed saucepan. Bring to a gentle simmer over medium heat. Pour over the potatoes. Sprinkle the cheese over the top.
• Bake until the potatoes are tender and the top is bubbling around the edges and a deep golden brown, about 1 hour. (If it starts to brown too deeply, cover the top of the dish with aluminum foil.) Let cool 10 minutes before serving.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

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.

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.

VICKI'S SCALLOPED POTATOES W/ GRUYERE CHEESE

Steps:

• Cut potatoes into enough thin slices to measure about 4 cups; rub oblong baking dish (10x6x1 1/2 ins. with cut garlic clove; brush with 1 tsp. margarine. Arrange potatoes in 3 layers in casserole, sprinkling each layer with 1/3 of the salt, nutmeg, pepper and cheese. Beat eggs and half and half ;pour over potato slices. Dot with 1 Tbsp. margarine. Cook uncovered in 350 oven until potatoes are tender and top is golden brown, about 1 hr.

SCALLOPED POTATOES WITH HEAVY CREAM AND CHEESE

Steps:

• First: Please read the introduction.
• Slice the potatoes into 1/8 inch slice.
• Place in bowl and cover with cold water.
• Let soak for at least an hour.
• Drain well and pat dry.
• Heat oven to 300°F.
• Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
• Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
• Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
• Heat the cream, VERY GENTLY, until butter begins to appear.
• Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
• Bake for 1 1/2 hours until top is lightly browned.
• The cream should have absorbed into the potatoes, which should be tender, not mushy.
• Remove from oven and let sit for 10 minutes, loosely covered.

JULIENNE SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees.
• Cut the potatoes onto julienne strips.
• Place in a greased 2-quart casserole.
• Sprinkle with salt and pepper.
• Cover with foil and bake for 45 minutes or until tender.
• Heat whipping cream and butter in a saucepan until butter melts.
• Pour over potatoes.
• Sprinkle with Cheddar cheese.
• Bake, uncovered, for 15 minutes longer or until lightly brown.
• Remove from the oven and sprinkle with parsley.
• Serve hot.

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.