Gruyere Potato Gratin

Gruyere Potato Gratin

24
Cindy 1

"This is a traditional Swiss recipe from my Grossmutter."
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Ingredients

1 h 55 m servings 302 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

24
  1. 35 Ratings

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Most helpful positive review

This is a great dish! I was looking for a scalloped potato recipe, wanting to get away from the traditional gratins using yellow cheese, and stumbled upon this. It's kind of a cross between a sc...

Most helpful critical review

I cooked for a total of two hours and it was still very soupy. If I do it again, I will reduce the liquid and also reduce the onions. The proportion of onions to potatoes left an overwhelming ...

This is a great dish! I was looking for a scalloped potato recipe, wanting to get away from the traditional gratins using yellow cheese, and stumbled upon this. It's kind of a cross between a sc...

I cooked for a total of two hours and it was still very soupy. If I do it again, I will reduce the liquid and also reduce the onions. The proportion of onions to potatoes left an overwhelming ...

After the glowing reviews, I made this for Christmas. I did not care for this recipe. I love wine taste in things, but there was way too much in this that it drowned out the cheese. And the sa...

Loved it. However, I used only one onion and then put 3 tablespoons butter with 5 garlic cloves fined chopped - saute - then pour over the top layer of potatoes. Served with green peppercorn s...

This was a spectacular success! I added 3 links hot Italian sausage (cooked, crumbled, and very well drained), and used Riesling for the wine. Instead of using a 9x13 pan, I used 4 smaller ind...

My husband & I really enjoyed this, nice rich flavour. Imagine 'gourmet' scalloped potatoes with swiss cheese. It was a delicious side with my breaded chicken cordon bleu. Thanks!

This was so easy and tasty. What I loved about this dish was that it did not require canned soup. I had all the ingredients on hand also. Was a winner with the family and will definitely make...

After reading the other reviews, I cut the amount of water and wine in half and stirred the potatoes halfway through baking. The potatoes cooked up nicely and the sauce was thick enough, but I f...

Wow, these were so delicious! Made them on Christmas Day, to go with a Prime Rib. I eliminated the onions and added some extra cheese- swiss/gruyere mixture. Maybe next time I will use slightl...