Recipe For Scalloped Potatoes With Gruyere Cheese

Recipe For Scalloped Potatoes With Gruyere Cheese. You will use additional whole thyme leaves as a garnish. Shred about 2 1/2 cups of gruyère cheese, set aside.

Scalloped Potato Casserole Spicy Southern Kitchen

Scalloped Potato Casserole Spicy Southern Kitchen from spicysouthernkitchen.com

Then, again, pour the remaining cream sauce on top, and the rest of the gruyere cheese. Preheat oven to 375 degrees f. Layer the bottom of the casserole dish with 1/3 of the potato slices.

Scalloped Potato Casserole Spicy Southern Kitchen

In a medium mixing bowl, combine the chicken broth, sour cream, parmesan cheese, half of the gruyere, garlic salt, onion powder, thyme, pepper, and nutmeg and mix well. Layer half the potatoes in the baking dish. Preheat the oven to 350. Pour whipping cream over potatoes;

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Spread about 1/3 of the potato slices on top of the butter. Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Pour half the cream mixture over the potatoes and top with half the shredded gruyere. Scalloped red potatoes and ham. Add leeks, season with ¼ teaspoon of salt and cook until softened, about 10 minutes.

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Remove from heat and add 3/4. Melt butter in a pan over medium heat. Divide among 4 plates and serve. Butter a 9x13 inch baking dish with the softened butter. Repeat with remaining potatoes, leeks and cheese.

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Spread about 1/3 of the potato slices on top of the butter. Preheat oven to 400 degrees. Sprinkle the cheese over the potatoes and broil until melted and lightly browned. See notes below for cooking in round pan. Top with 1/3 of the crushed garlic and 1/3 of the cheese.

Scalloped Potato Casserole Spicy Southern Kitchen
Source: spicysouthernkitchen.com

Season with salt and pepper, and thyme, and 1/3 of the gruyere cheese. Repeat with remaining potatoes, leeks and cheese. Bake until the potatoes are tender, about 45 minutes. Top with 1/3 of the crushed garlic and 1/3 of the cheese. Broil for 2 minutes to get a nice golden brown top.

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Top with ½ of the leeks and ½ of the shredded cheese. Sprinkle the cheese over the potatoes and broil until melted and lightly browned. See notes below for cooking in round pan. Repeat with remaining potatoes, cream mixture, and cheese. Preheat oven to 400 degrees.

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Divide among 4 plates and serve. Remove the dish from the oven and preheat the broiler. Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Pour half the cream mixture over the potatoes and top with half the shredded gruyere. Lightly grease a 2 quart casserole dish with butter or oil.

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Divide among 4 plates and serve. Once the potatoes cover the bottom of the baking dish, pour on half of the cream sauce. Bake until the potatoes are tender, about 45 minutes. Then, again, pour the remaining cream sauce on top, and the rest of the gruyere cheese. Put the potatoes in a large saucepan with the garlic, butter, half and half, thyme, salt, pepper and nutmeg.

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Bake covered until the potatoes are fork tender (approx 50 minutes). Spread about 1/3 of the potato slices on top of the butter. Sprinkle half of the gruyere cheese over the potatoes, then add another layer of potatoes. Pour whipping cream over potatoes; Repeat with remaining potatoes, cream mixture, and cheese.