Best 8 Swiss Potato Gratin Recipes

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Indulge in the delectable Swiss Potato Gratin, a classic dish that embodies the essence of comfort food. Originating in the mountainous regions of Switzerland, this dish showcases layers of thinly sliced potatoes, caramelized onions, and a creamy, cheesy sauce, all baked to perfection. With its golden-brown crust and tantalizing aroma, Swiss Potato Gratin is a feast for both the eyes and the palate.

Prepare to embark on a culinary journey as we present a collection of Swiss Potato Gratin recipes that cater to diverse tastes and preferences. From the traditional Swiss recipe using Gruyère cheese to lighter variations featuring goat cheese or Parmesan, these recipes offer a delightful range of flavors and textures.

Explore the rich and flavorful Classic Swiss Potato Gratin, where the combination of potatoes, onions, and cheese creates a symphony of flavors. Discover the secrets of achieving the perfect balance between crispy and creamy textures. For a healthier twist, try the Lightened-Up Swiss Potato Gratin, which uses low-fat milk and reduced-fat cheese without compromising on taste.

If you're a fan of bold flavors, the Bacon and Leek Swiss Potato Gratin will satisfy your cravings. The addition of crispy bacon and aromatic leeks elevates this dish to a new level of indulgence. For a touch of elegance, the Goat Cheese and Herb Swiss Potato Gratin combines creamy goat cheese with fresh herbs, offering a sophisticated and delightful variation.

Vegetarians and vegans can rejoice with the Vegan Swiss Potato Gratin, which uses plant-based milk and cheese alternatives to create a rich and satisfying dish. And for those who love a touch of spice, the Spicy Swiss Potato Gratin adds a hint of heat with the addition of chili peppers or paprika.

With this collection of Swiss Potato Gratin recipes, you'll have a dish that pleases every palate. Prepare to impress your family and friends with this timeless classic, a testament to the culinary artistry of Switzerland.

Let's cook with our recipes!

POTATO AND SWISS CHARD GRATIN



Potato and Swiss Chard Gratin image

Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.

Provided by Elaine Louie

Categories     casseroles, side dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
2 1/2 cups heavy cream
1 garlic clove, smashed
1 small shallot, sliced
2 thyme sprigs
1 bay leaf
1/4 teaspoon freshly grated nutmeg
3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled
1 tablespoon butter, at room temperature
Pepper
6 ounces grated Gruyère

Steps:

  • Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
  • In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
  • Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
  • Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams

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.

SWEET POTATO, SWISS CHARD, AND QUINOA GRATIN



Sweet Potato, Swiss Chard, and Quinoa Gratin image

Categories     Garlic     Leafy Green     Side     Bake     Christmas     Thanksgiving     High Fiber     Casserole/Gratin     Quinoa     Sweet Potato/Yam     Winter     Christmas Eve     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

1 1/2 pounds sweet potatoes (about 3)
1 cup quinoa*
4 tablespoons olive oil
2 cups coarse fresh breadcrumbs
2 1/2 pounds Swiss chard, washed well and stems trimmed, removed, and reserved
3 tablespoons minced garlic (about 6 cloves), or to taste
*available at natural foods stores and specialty foods shops

Steps:

  • Preheat oven to 450°F. and butter a 2-quart shallow baking dish.
  • Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender.
  • While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve.
  • In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.
  • In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper.
  • While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 3 tablespoons oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper.
  • Reduce temperature to 350°.F.
  • When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper.
  • With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs.
  • Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before serving.

POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS



Potato Gratin With Swiss Chard and Sumac Onions image

This is not your typical potato gratin: The Cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a veggie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they're ready to be assembled together before baking. Once the whole thing goes in the oven, you'll have ample time to get any accompaniments ready. You can serve this warm, but it also sits well to be served at room temperature.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, casseroles, vegetables, main course, side dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1/4 cup/60 milliliters olive oil
1 1/2 pounds/680 grams red onions, peeled, halved and sliced about 1-centimeter thick
Kosher salt
1 1/2 tablespoons dried sumac
2 1/2 pounds/1.1 kilograms (skin-on) Yukon Gold potatoes, sliced using a mandoline or very thinly sliced into rounds
1 3/4 pounds/800 grams green Swiss chard, leaves torn from stems (stems reserved for another use) and roughly shredded (about 6 packed cups/315 grams)
2/3 cup/30 grams roughly chopped fresh parsley, plus 2 tablespoons/5 grams finely chopped parsley for garnish
6 garlic cloves, minced
2 teaspoons finely grated lemon zest, plus 1/4 cup juice (from 2 lemons)
Kosher salt and freshly ground black pepper
8 ounces/225 grams mature Cheddar, roughly grated (about 3 cups)
1 cup/240 milliliters chicken or vegetable stock
3 tablespoons heavy cream (double cream)
2 tablespoons/30 grams unsalted butter
1/2 cup/65 grams pine nuts
Kosher salt

Steps:

  • Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
  • Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
  • Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
  • Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
  • Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
  • When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.

SWISS CHARD AND SWEET POTATO GRATIN RECIPE - (4/5)



Swiss Chard and Sweet Potato Gratin Recipe - (4/5) image

Provided by á-43854

Number Of Ingredients 13

1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Steps:

  • Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon. Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper. Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese. Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving. Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.

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.

SWISS CHARD AND SWEET POTATO GRATIN



SWISS CHARD AND SWEET POTATO GRATIN image

Categories     Potato     Side     Bake     Thanksgiving     Healthy

Yield 12 people

Number Of Ingredients 13

1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Steps:

  • Prep greens: Cook onion in 2 Tbsp butter in a wide 8-qt heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, til vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high & add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon. Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two Tbs butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper. Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, 1/4 of the herbs and a 1/4 cup of the cheese. Put half of the greens mixture over the cheese, then sprinkle salt, pepper, 1/4 of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese. Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 mns before serving.

SWISS POTATO GRATIN



Swiss Potato Gratin image

I have had this recipe in my files for a long time - originally given to me by a friend. Love the gruyere cheese in this dish. Cook time depends upon thickness of potatoes - 45 minutes minimum cook time. Originally from Allrecipes

Provided by Daily Inspiration S

Categories     Side Casseroles

Time 1h10m

Number Of Ingredients 9

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

Steps:

  • 1. Wash potatoes well. Slice potatoes thin and drop them into a pot of cold, 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.
  • 2. Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
  • 3. Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt and pepper and nutmeg.
  • 4. 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 cheese. Repeat, using all of the ingredients and ending with a potato layer.
  • 5. 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.
  • 6. Bake on the center rack of a preheated 350 degree oven for 35-45 minutes, or until potatoes are tender and the cheese is browned and bubbling. Let sit for 10 minutes before serving.

Tips:

  • Choose the right potatoes. Waxy potatoes, such as Yukon Golds or red potatoes, hold their shape better than starchy potatoes, such as Russets, and will give you a creamier gratin.
  • Slice the potatoes thinly. This will help them cook evenly and will also help the gratin to have a nice, even texture.
  • Don't overcrowd the baking dish. If you crowd the potatoes, they will not cook evenly and will be more likely to stick together.
  • Use a good quality cheese. The cheese is one of the most important ingredients in a potato gratin, so don't skimp on it. Use a cheese that melts well and has a good flavor, such as Gruyère, Emmental, or Cheddar.
  • Season the gratin well. Salt and pepper are essential, but you can also add other seasonings, such as garlic, onion, nutmeg, or thyme.
  • Bake the gratin until it is golden brown and bubbly. This will ensure that the potatoes are cooked through and that the gratin has a nice, crispy top.

Conclusion:

Swiss potato gratin is a delicious and versatile dish that can be served as a side dish or a main course. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a perfect potato gratin that will impress your family and friends.

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