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My review
Gruyere Potato Gratin
Cindy
"This is a traditional Swiss recipe from my Grossmutter."
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Ingredients
1 h 55 m servings 302 calsOriginal recipe yields 8 servings (1 - 9x13 inch pan)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
- 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.
- 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.
Nutrition Facts
Per Serving: 302 calories; 15.7 g fat; 29.6 g carbohydrates; 7.8 g protein; 53 mg cholesterol; 86 mg sodium. Full nutrition
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Reviews
Read all reviews 2640 Ratings
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Most helpful positive review
11/30/2007
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 sc...
Most helpful critical review
7/5/2009
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 ...
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11/30/2007
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 sc...
7/5/2009
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 ...
1/21/2008
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 sa...
3/25/2010
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 s...
1/6/2011
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...
10/19/2009
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 ind...
9/6/2009
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 f...
10/11/2007
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!