Gruyere Potato Gratin Recipe - Allrecipes.com
Gruyere Potato Gratin Recipe
  • READY IN ABOUT 2 hrs

Gruyere Potato Gratin

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 55 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2007

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 scalloped and a gratin, and is absolutely heavenly. I made it exactly as the recipe says and it came out perfect. I didn't add or change a thing and it was exactly what I was looking for.

 
Most Helpful Critical Review
Jul 06, 2009

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 onion flavor that was much too strong for my taste.

 
Jan 24, 2008

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 sauce did not thicken up at all and was a watery mess. Nobody ate it.

 
Mar 25, 2010

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 steak - it was perfect.

 
Oct 19, 2009

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 individual broiler pans. Truly an easy and spectacular dish that will absolutely be a regular part of my repertoire. Thanks, Cindy and Cindy's Grossmutter!

 
Oct 30, 2007

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!

 
Jan 11, 2011

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 again.

 
Sep 08, 2009

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 found it to be a little bland. If I make it again, I will add more butter and seasonings.

 

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Nutrition

  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 134 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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