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Gruyere Potato Casserole is a comforting dish that brings together creamy potatoes and rich gruyere cheese. Perfect for a cozy dinner or a potluck, this recipe is simple yet indulgent. The layers of thinly sliced potatoes soaked in a garlic-infused cream mixture and topped with bubbly gruyere make it irresistible. Let’s dive into this savory delight!
The name of the recipe: Gruyere Potato Casserole Recipe
Ingredients:
- 2 lbs peeled and thinly sliced potatoes
- 1 cup heavy cream
- 1 cup grated gruyere cheese
- 2 cloves minced garlic
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the heavy cream, minced garlic, salt, and black pepper.
- Layer half of the sliced potatoes in a baking dish. Pour half of the cream mixture over the potatoes and sprinkle half of the grated gruyere cheese on top.
- Repeat the layers with the remaining potatoes, cream mixture, and gruyere cheese.
- Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Spinach and Gruyere Potato Casserole Recipe
What you will need to make gruyere potato casserole
- Potatoes: Thinly sliced potatoes create the base, providing a creamy texture and absorbing flavors from the other ingredients.
- Heavy cream: Adds richness and creaminess, binding the potatoes together while enhancing the overall flavor.
- Gruyere cheese: Offers a nutty, slightly sweet taste that melts beautifully, creating a golden, bubbly top layer.
- Garlic: Infuses the dish with a subtle, aromatic flavor, complementing the cream and cheese perfectly.
Tools and Instruments Required
- Baking dish: Holds the layered potatoes, cream, and cheese, ensuring even cooking and a perfect golden top.
- Mixing bowl: Combines the cream, garlic, salt, and pepper, ensuring a consistent mixture for the casserole.
- Whisk: Blends the cream mixture smoothly, preventing clumps of garlic or uneven seasoning.
- Foil: Covers the dish during baking, trapping steam to cook the potatoes evenly before browning.
- Oven: Bakes the casserole, melting the cheese and cooking the potatoes to tender perfection.
Gruyere Potato Casserole
A creamy, cheesy potato casserole that's perfect for any occasion.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
- Whisk
Read more: Potato Casserole Recipe
Ingredients:
Main Ingredients
- 2 lbs potatoes peeled and thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 2 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the heavy cream, minced garlic, salt, and black pepper.
- Layer half of the sliced potatoes in a baking dish. Pour half of the cream mixture over the potatoes and sprinkle half of the grated Gruyere cheese on top.
- Repeat the layers with the remaining potatoes, cream mixture, and Gruyere cheese.
- Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes:
This dish pairs well with a simple green salad or roasted vegetables.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 400mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 1.5mg
Read more: German Potato Casserole Recipe
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight.
- Remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 15-20 minutes to the baking time if needed.
For an extra layer of flavor, try adding a pinch of nutmeg to the heavy cream mixture. It complements the gruyere cheese beautifully and adds a subtle warmth to the dish.
Frequently Asked Questions
FAQ:
How thin should I slice the potatoes?
Aim for about 1/8 inch thick slices.
Can I use a different type of cheese?
Yes, cheddar or Swiss work well too.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead of time?
Yes, assemble it, cover, and refrigerate for up to 24 hours before baking.
What can I serve with this casserole?
It pairs well with roasted chicken or a fresh green salad.
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