Potato And Gruyere Casserole Recipes

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.

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.

BACON-GRUYERE SMASHED POTATOES

Steps:

• In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.

SWEET POTATO AND GRUYERE GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

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

POTATO AND GRUYERE CASSEROLE

Steps:

• Thinly slice unpeeled potatoes. Bring potatoes to boil in water to cover and 1 t. salt. Cook 8-10 minutes. Remove from heat: drain and set aside Melt butter in large skillet over med-high heat: add chpd onion and sauté 12-15 minutes until golden brown. Layer half of potatoes in lightly greased 9 x 13" pan: sprinkle with 1/2 t. salt and 1/4 t pepper. Top with half each of onions, cheese and cream sauce. Repeat layers once ending with cream sauce. Bake 350 for 1 hour and 15 min. until golden brown CREAM SAUCE: 1/4 C butter 1/3 C flour 2 1/2 C milk 2 C dry white wine 1/4 t salt Melt butter in sauce pan over low heat: whisk in flour until smooth. Cook whisking constantly, 1 min. Gradually whisk in milk and wine: cook over med heat, whisking constantly 18-20 min until thickened and bubbly. Stir in salt

GRUYÈRE POTATO CASSEROLE

Steps:

• Preheat oven to 400°F. Coat a 9-by-13-inch casserole dish with cooking spray.
• Toss potatoes, shallots, oil, thyme, rosemary, pepper, salt, 3/4 cup Gruyère and 1/3 cup Parmesan together in a large bowl. Arrange in a decorative layer in the prepared dish. Pour broth evenly over the potato mixture. Sprinkle the top evenly with the remaining Gruyère and Parmesan. Cover tightly with foil.
• Bake until the potatoes are tender and bubbly, about 40 minutes. Uncover and continue to bake until the cheese is browned, about 15 minutes more. Let stand for 10 minutes before serving. Sprinkle with thyme and rosemary before serving, if desired.

POTATOES WITH LEEKS AND GRUYèRE

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; sauté 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 Gruyre. 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.)