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:

Quickview
384k Calories
8g Protein
16g Total Fat
54g Carbs
13% Health Score
Limit These
Calories
384k
19%

Fat
16g
25%

  Saturated Fat
9g
61%

Carbohydrates
54g
18%

  Sugar
6g
8%

Cholesterol
42mg
14%

Sodium
452mg
20%

Get Enough Of These
Protein
8g
16%

Vitamin C
59mg
72%

Vitamin B6
0.83mg
41%

Potassium
1202mg
34%

Fiber
7g
29%

Manganese
0.51mg
25%

Phosphorus
229mg
23%

Magnesium
69mg
17%

Copper
0.33mg
17%

Vitamin B1
0.24mg
16%

Vitamin B3
2mg
15%

Iron
2mg
14%

Folate
55µg
14%

Calcium
122mg
12%

Vitamin B2
0.2mg
12%

Vitamin A
549IU
11%

Vitamin B5
1mg
11%

Zinc
1mg
8%

Selenium
5µg
7%

Vitamin K
6µg
6%

Vitamin B12
0.23µg
4%

Vitamin D
0.56µg
4%

Vitamin E
0.54mg
4%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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