Gruyere Potato Gratin

Gruyere Potato Gratin

24
Cindy 1

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

Ingredients

1 h 55 m {{adjustedServings}} servings 302 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • 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.
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Reviews

24
  1. 35 Ratings

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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...