Best 10 Gruyere Potato Gratin Recipes

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.

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.

POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese.
• Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

CREAMY POTATO-GRUYERE GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter a 10-cup gratin dish.
• Rub the dish with both halves of the cut garlic clove.
• Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
• Peel the potatoes and slice them paper-thin on a mandoline.
• As you work, place the potato slices in the bowl with the cream and seasonings.
• Add the gruyere and combine thoroughly.
• Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
• Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
• Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.

GRATIN OF SWEET POTATO, PARSNIP & GRUYERE CHEESE

Steps:

• Preheat oven to 375 degrees. Butter a 13x9x2" glass baking dish. Spray generously.
• Cut 1/2" off the garlic head, so that all of the cloves are exposed. Drizzle with a little olive and place in a garlic baker. Roast the garlic in the oven for 25 minutes, or until the cloves are tender and golden brown. Remove the garlic head from the baker and squeeze all of the cloves out. Mash/chop the cloves on a cutting board with the back of your knife.
• In a medium size bowl, whisk together the cream, garlic, rosemary, thyme, salt and pepper to blend.
• Place half of the potatoes and parsnips in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes and parsnips. Pour cream mixture over potatoes and parsnips in dish. Sprinkle with remaining cheese. Cover gratin with foil that has been sprayed with cooking spray and bake 1 hour. Uncover and bake until top is golden brown and potatoes and parsnips are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

POTATO GRATIN WITH GRUYÈRE

Steps:

• Spread potatoes in a buttered 11x7-inch baking dish, layering alternately with grated Gruyère. Combine heavy whipping cream, rosemary, garlic, salt, white pepper, nutmeg, and red pepper in a saucepan and bring to a simmer; pour over potatoes. Sprinkle with additional salt & pepper to taste. Cover with foil; bake at 425°F for 35 minutes. Remove foil & bake uncovered until brown and bubbling, about 25 minutes. Let rest before serving.

SWEET POTATO GRATIN WITH GRUYERE

Steps:

• 1. You'll Need:9-inch x 9-inch baking dish, mandoline (really helpful and saves a ton of time), nonstick cooking spray, large baking sheet Directions: Preheat oven to 350 degrees.
• 2. Spray baking dish with nonstick spray. Place baking dish on baking sheet.
• 3. Stir together heavy cream and salt in large bowl. Using mandoline, slice yams into bowl, coating slices with cream mixture as you work.
• 4. Layer 1/3 of sweet potatoes in baking dish. Sprinkle with half of cheese. Repeat with another 1/3 of sweet potatoes and remainder of cheese. Top with remaining sweet potatoes. Pour any remaining yam-cream mixture over top.
• 5. Bake uncovered on center rack of oven 30 min. Remove from oven.
• 6. Press fork or spatula, carefully, against top layer to allow liquid to flow over "crust." Replace pan in oven; bake 30 min. Remove pan; press top layer to allow liquid to flow over top. Replace pan in oven; bake 40-45 min or until sweet potatoes are tender. Remove from oven; let rest 15 min.

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.

POTATO AND GRUYERE GRATIN

Steps:

• Rub side of a 2 quart gratin dish with the cut side of the garlic cloves and enough butter to grease the sides and bottom. Blanch the potatoes with the onion and salt for 5 minutes. Drain and discard the onion. Spread half of the potatoes in the gratin dish. Salt and pepper to taste. Top with half of the creme fraiche and half of the cheese. Place the remaining potatoes on top, then cover with the rest of the creme fraiche and cheese. Dot with the remaining butter. Bake at 425 degrees for 35-45 minutes or until the top is browned.

POTATO GRUYERE AU GRATIN

Steps:

• 1. Preheat oven to 400 degrees. Cook sliced potatoes in boiling water for about 5 minutes. Drain. Arrange 1/3 of the potatoes in a well buttered casserole dish. Sprinkle with 1/3 of cheese. Sprinkle with salt and pepper. Repeat with second 1/3 of potatoes, second 1/3 of cheese, salt and pepper. Add a top layer of potatoes. Set casserole aside.
• 2. Stir together milk and cream in a medium saucepan. Heat just until mixture barely begins to boil. Remove from heat and whisk in nutmeg. Pour over potato mixture in casserole. Sprinkle with remaining cheese.
• 3. Bake, uncovered, for about 30 minutes or until potatoes are tender and top is lightly browned. Garnish with chopped onion and serve hot.