Best 2 Webers Twice Grilled Potatoes With Gruyere Cheese And Dijon Recipes

Indulge in a delightful culinary journey with Weber's Twice-Grilled Potatoes, an exquisite dish that combines the rustic charm of roasted potatoes with the rich flavors of Gruyère cheese and Dijon mustard. These tantalizing potatoes are first parboiled and then grilled to perfection, resulting in a crispy outer layer and a fluffy, tender interior. The magic continues with a second grilling, where they are generously coated in a luscious blend of melted Gruyère cheese, aromatic Dijon mustard, and a hint of garlic. The result is a symphony of flavors and textures that will tantalize your taste buds.

You'll also find tantalizing recipes for Twice-Grilled Potatoes with Parmesan and Herbs, a delightful variation that infuses the potatoes with the nutty flavor of Parmesan cheese and the vibrant aroma of fresh herbs. For those with a penchant for spice, the Twice-Grilled Potatoes with Chipotle and Lime recipe offers a zesty twist, combining the smokiness of chipotle peppers with the refreshing tang of lime. And if you're seeking a smoky, flavorful twist, the Twice-Grilled Potatoes with Smoked Paprika and Garlic recipe delivers with its bold blend of smoked paprika and pungent garlic.

Each recipe in this article provides detailed instructions, making it easy for home cooks of all skill levels to recreate these delectable dishes. With their versatility and crowd-pleasing appeal, these Twice-Grilled Potatoes are perfect for backyard barbecues, potlucks, or as a hearty side dish for any meal. So, fire up your grill and embark on a grilling adventure that promises to elevate your taste buds and leave you craving more.

Let's cook with our recipes!

POTATOES WITH GRUYERE AND DIJON

Potatoes with Gruyere and Dijon image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds starchy potatoes, peeled and sliced 1-inch thick
1/2 to 2/3 cup milk or half-n-half
1 1/2 cups shredded Gruyere cheese
1 rounded tablespoon Dijon mustard
Salt and pepper

Steps:

Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.

TWICE-GRILLED POTATOES

Twice-Grilled Potatoes image

Number Of Ingredients 10

Ingredients

2 1/2 pounds russet potatoes (about 4), scrubbed and halved lengthwise
vegetable oil
FOR THE STUFFING:
3/4 cup sour cream
1/2 cup whole milk
1/2 cup minced cooked ham
1 1/2 cups grated gruyére cheese
2 teaspoons Dijon style mustard
kosher salt
freshly ground black pepper

Steps:

Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4 inch thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.TO MAKE THE STUFFING: Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose the right potatoes: Select medium-sized potatoes that are firm and have smooth skin. The best varieties for this recipe include Yukon Gold, Red Bliss, and New Potatoes.
Scrub the potatoes thoroughly: Before boiling, scrub the potatoes under running water with a vegetable brush to remove any dirt or debris.
Parboil the potatoes: This is a crucial step that helps the potatoes cook evenly and prevents them from becoming mushy. Bring a large pot of salted water to a boil, add the potatoes, and cook for 5-7 minutes, or until they are tender-crisp.
Grill the potatoes: Preheat your grill to medium-high heat. Once the potatoes are parboiled, drain them well and toss them with olive oil. Grill the potatoes for 6-8 minutes per side, or until they are golden brown and crispy.
Make the Gruyère cheese sauce: While the potatoes are grilling, prepare the cheese sauce. Melt butter in a saucepan over medium heat. Add the flour and whisk until smooth. Gradually whisk in the milk, Gruyère cheese, Dijon mustard, and salt and pepper to taste. Simmer the sauce until it is thickened, about 5 minutes.
Assemble the twice-grilled potatoes: Once the potatoes are grilled and the cheese sauce is ready, assemble the dish. Place the potatoes on a serving platter and spoon the Gruyère cheese sauce over them. Top with additional Gruyère cheese and chopped parsley, if desired.

Conclusion:

Weber's Twice-Grilled Potatoes with Gruyère Cheese and Dijon are a delicious and versatile dish that can be served as a side dish, main course, or appetizer. The combination of crispy potatoes, creamy cheese sauce, and tangy Dijon mustard creates a flavor-packed dish that is sure to impress your guests. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for home cooks of all levels. So fire up your grill and give this recipe a try - you won't be disappointed!