Swiss Dijon Potatoes Au Gratin Recipes

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SWISS POTATO GRATIN



Swiss Potato Gratin image

Grated potatoes and creamy Swiss or Gruyere cheese make this side dish a satisfying alternative to mashed or baked potatoes. Connie Bryan of Linwood, Kansas submitted the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups grated peeled potatoes
1/2 cup 2% milk
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 to 1/2 teaspoon minced garlic
Dash ground nutmeg
Pepper to taste
1/4 cup shredded Swiss or Gruyere cheese

Steps:

  • In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.

Nutrition Facts : Calories 290 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 683mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

SWISS POTATO GRATIN



Swiss Potato Gratin image

Make and share this Swiss Potato Gratin recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs red-skinned boiling potatoes
1 cup ricotta cheese
3/4 cup chopped parsley
salt & freshly ground black pepper, to taste
nutmeg, to taste
1 egg
1 cup heavy cream (approximately)
sweet butter, for greasing baking dish
1/4 lb gruyere cheese, grated (about 1 cup)

Steps:

  • Wash potatoes well and trim away any discolored spots or eyes.
  • (You may peel potatoes if you like.) Slice thin and drop into a pot of cold, heavily salted water. Set over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry.
  • Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
  • Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt, pepper and nutmeg.
  • Lightly butter a shallow, oval gratin dish measuring 9 x 12 inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the ricotta mixture; sprinkle with one third of the Gruyère. Repeat, using all of the ingredients and ending with a potato layer.
  • Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork if necessary to allow the cream to spread evenly among them.
  • Bake on the center rack of a preheated 350°F oven for 35 to 45 minutes, or until potatoes are tender and the cheese is browned and bubbling. Let sit for about 10 minutes before serving.

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