Cheesy Gruyere Potatoes
Cheesy Gruyere Potatoes could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 6 servings with 321 calories, 9g of protein, and 16g of fat each. For $1.02 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. A few people made this recipe, and 12 would say it hit the spot. A mixture of black pepper, fresh thyme, whole milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is brought to you by Simply Scratch. Overall, this recipe earns a pretty good spoonacular score of 58%. Similar recipes include Gruyere Potatoes, Gruyere Mashed Potatoes, and Gruyere Scalloped Potatoes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 to 1/2 teaspoon freshly ground black pepper
1 teaspoon minced fresh thyme
1 clove minced fresh garlic
1 teaspoon kosher salt
1 (8 ounce) wedge or 2 cups shredded Gruyere cheese
1/2 cup low-sodium chicken broth
3/4 cup diced shallot (about 2)
1 cup (full fat) sour cream
1/4 cup unbleached all-purpose flour
1/4 cup (4 tablespoons or 1/2 a stick) unsalted butter
1/2 cup whole milk
3 pounds Yukon gold potatoes, roughly peeled and diced into 1-inch pieces
Equipment:
pot
mixing bowl
frying pan
baking pan
oven
Cooking instruction summary:
Add diced potatoes to a large pot of cold water. Cover and bring to a boil. Once boiling cook for 8 to 10 minutes, or until the potatoes are just starting to be fork tender. Drain, transfer to a large mixing bowl and let cool.Meanwhile, melt 4 tablespoons of butter in a small skillet. Add the shallots and a pinch of kosher salt, saut until tender and translucent. About 5 minutes. Then add in the garlic and thyme, stir and cook for 1 to 2 minutes.Sprinkle in the flour, stir and cook 1 to 2 minutes. While stirring, pour in the broth and milk. Heat on medium-low, stirring until thickened. Remove off of the heat and stir in 1 cup sour cream and season with salt and pepper.Preheat your oven to 350 and lightly spray a 3-1/2 quart baking dish with olive oil spray.Pour the slightly cooled shallot/sour cream mixture over the cooled potatoes. Add in the grated gruyere and gently toss to coat.Transfer the potato mixture to your prepared baking dish. Spread evenly and bake on the middle rack of your preheated oven for 45 to 60 minutes or until bubbly and the top is golden brown.Let the gruyere potatoes cool for 10 to 15 minutes before serving.
Step by step:
1. Add diced potatoes to a large pot of cold water. Cover and bring to a boil. Once boiling cook for 8 to 10 minutes, or until the potatoes are just starting to be fork tender.
2. Drain, transfer to a large mixing bowl and let cool.Meanwhile, melt 4 tablespoons of butter in a small skillet.
3. Add the shallots and a pinch of kosher salt, saut until tender and translucent. About 5 minutes. Then add in the garlic and thyme, stir and cook for 1 to 2 minutes.Sprinkle in the flour, stir and cook 1 to 2 minutes. While stirring, pour in the broth and milk.
4. Heat on medium-low, stirring until thickened.
5. Remove off of the heat and stir in 1 cup sour cream and season with salt and pepper.Preheat your oven to 350 and lightly spray a 3-1/2 quart baking dish with olive oil spray.
6. Pour the slightly cooled shallot/sour cream mixture over the cooled potatoes.
7. Add in the grated gruyere and gently toss to coat.
8. Transfer the potato mixture to your prepared baking dish.
9. Spread evenly and bake on the middle rack of your preheated oven for 45 to 60 minutes or until bubbly and the top is golden brown.
10. Let the gruyere potatoes cool for 10 to 15 minutes before serving.
Nutrition Information:
covered percent of daily need
