GRUYERE POTATO GRATIN RECIPES

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POTATO GRATIN WITH GRUYÈRE RECIPE | BON APPÉTIT



Potato Gratin with Gruyère Recipe | Bon Appétit image

Potato Gratin with Gruyère Recipe

Provided by Dorie Greenspan

Total Time 1 minutes

Prep Time 30 minutes

Yield 4 Servings

Number Of Ingredients 6

3/4 cup plus 2 tablespoons heavy whipping cream
1 large garlic clove, peeled
1 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 teaspoons chopped fresh thyme
1/4 cup whole milk
1/2 cup coarsely grated Gruyère cheese

Steps:

  • Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter glass pie dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.
  • Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then 1/4 cup milk. Sprinkle cheese over.
  • Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.

GRUYERE POTATO GRATIN RECIPE | MYRECIPES



Gruyere Potato Gratin Recipe | MyRecipes image

Savory Gruyère cheese meets layers upon layers of potato to form one delectable side dish. The milk, and cream give them an ooey-gooey texture that is melt-in-your-mouth good.

Provided by MyRecipes

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 pounds Yukon Gold potatoes, peeled, sliced and divided
1 6-oz. pkg. Gruyère cheese, coarsely shredded and divided
salt and pepper
1 cup milk
1 cup whipping cream
nutmeg to taste
Garnish: thinly sliced green onion

Steps:

  • Cook potatoes in a saucepan of boiling water for 4 minutes; drain. Arrange one-third of the potatoes in a greased 3-quart casserole dish; sprinkle with 1/2cup cheese, salt and pepper to taste. Repeat layers once; top with remaining potato slices. Set aside. Combine milk and cream in a heavy saucepan; heat just to boiling. Whisk in nutmeg; pour over potatoes. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes, or until golden and potatoes are tender. Garnish with green onion.

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Savory Gruyère cheese meets layers upon layers of potato to form one delectable side dish. The milk, and cream give them an ooey-gooey texture that is melt-in-your-mouth good.
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  • Cook potatoes in a saucepan of boiling water for 4 minutes; drain. Arrange one-third of the potatoes in a greased 3-quart casserole dish; sprinkle with 1/2cup cheese, salt and pepper to taste. Repeat layers once; top with remaining potato slices. Set aside. Combine milk and cream in a heavy saucepan; heat just to boiling. Whisk in nutmeg; pour over potatoes. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes, or until golden and potatoes are tender. Garnish with green onion.
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