Best 3 Potato And Gruyere Gratin Recipes
Indulge in a symphony of flavors with our delectable potato and Gruyère gratin. This classic French dish showcases tender, thinly sliced potatoes harmoniously layered with nutty, rich Gruyère cheese, enveloped in a creamy béchamel sauce. Each bite offers a delightful textural contrast between the crisp potato edges and the soft, gooey cheese, while the aromatic herbs and subtle hint of nutmeg elevate the dish to a culinary masterpiece.
Aside from the classic potato and Gruyère gratin, we also present tantalizing variations to satisfy every palate. Explore the vibrant flavors of our sun-dried tomato and goat cheese gratin, where tangy sun-dried tomatoes and creamy goat cheese create a vibrant and Mediterranean-inspired twist. For those who crave a hearty and flavorful indulgence, our sausage and kale gratin combines succulent sausage, hearty kale, and a blend of cheeses for a satisfying and delectable meal.
If you're a fan of seafood, our salmon and spinach gratin is a delightful choice. Flaky salmon and tender spinach are nestled in a creamy sauce, topped with a golden crust for a dish that's both elegant and comforting. And for a vegetarian delight, our roasted vegetable gratin showcases a medley of colorful vegetables roasted to perfection and enveloped in a creamy sauce, offering a symphony of flavors and textures in every bite.
With these diverse recipes, our potato and Gruyère gratin collection caters to every taste and occasion. Whether you're hosting a dinner party, seeking a comforting family meal, or simply craving a culinary adventure, these gratins will undoubtedly delight your taste buds and leave you craving for more.
SWEET POTATO AND GRUYERE GRATIN
This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs. Top with more fresh herbs before serving, if desired.
Provided by Sandy Wilson Wickberg
Categories Side Dish Vegetables Sweet Potatoes
Time 1h30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 248 calories, Carbohydrate 24.4 g, Cholesterol 46.6 mg, Fat 14.1 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 8.6 g, Sodium 438 mg, Sugar 5.5 g
POTATO, LEEK, GRUYèRE AND OYSTER MUSHROOM GRATIN
Categories Milk/Cream Mushroom Potato Side Bake Casserole/Gratin Leek White Wine Winter Swiss Cheese Bon Appétit
Yield Serves 10
Number Of Ingredients 12
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.
POTATO AND GRUYERE GRATIN
Yield 6
Number Of Ingredients 8
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.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the gratin will be. Use russet potatoes for a creamy texture, and a good-quality Gruyère cheese that melts well.
- Slice the potatoes thinly: This will help them cook evenly. Aim for slices that are about 1/8-inch thick.
- Don't overcrowd the baking dish: The potatoes need room to cook evenly, so don't crowd them in the baking dish.
- Bake the gratin until it is golden brown and bubbly: This will ensure that the potatoes are cooked through and the cheese is melted and gooey.
- Let the gratin rest before serving: This will help it set and make it easier to slice.
Conclusion:
Potato and Gruyère gratin is a classic French dish that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its creamy, cheesy, and potatoey goodness, this gratin is sure to be a hit. So next time you are looking for a delicious and satisfying dish, give this potato and Gruyère gratin a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
