Gruyere cheese – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Mon, 25 May 2020 11:16:05 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Gruyere cheese – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Scrumptious Side: Gruyère Potato au Gratin http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/ http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/#respond Mon, 25 May 2020 11:16:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2533
Gruyère Potato au Gratin
Servings6 servings
Prep Time15 mins
Cook Time60 mins
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 8”x8-inch square baking dish or 2-1/2 quart gratiné dish, place on a foil-lined sheet pan. Set aside.
  3. Wash & peel potatoes. With a mandoline, or sharp knife, thinly slice potatoes (approximately 1/8 inch thick in thickness).
  4. Combine heavy cream and flour, mix well.
  5. Arrange one layer of sliced potatoes in baking dish, overlapping slices in a ‘scallop’ pattern.
  6. Sprinkle layer with 1/2 tsp dried thyme, 1/2 tsp kosher salt, 1/4 tsp ground black pepper, and 1 cup shredded gruyère.
  7. Repeat layers twice for three layers. Finish the fourth (top) layer with just potatoes (use the nicest slices for top layer.
  8. Slowly pour cream & flour mixture evenly over the top.
  9. Tightly cover with aluminum foil, poke three small vent holes in foil.
  10. Bake covered for 50 minutes.
  11. Carefully remove aluminum foil. Evenly top with 1 cup shredded gruyère. Return to 350 degree oven and continue to bake until the gratin top is bubbly and golden brown - about 15 minutes.
  12. Remove from oven, and allow to rest for 45 minutes for liquids to distribute and absorb into potatoes, making them easier to slice. Serves 6.
]]> http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/feed/ 0 2533 Swiss Fondue http://aubreyabouttown.com/recipe/swiss-fondue/ http://aubreyabouttown.com/recipe/swiss-fondue/#respond Sat, 16 May 2020 00:21:28 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2195
Swiss Fondue
Servings8 guests
Prep Time10 mins
Cook Time10 mins
Ingredients
Instructions
  1. Toss the shredded gruyère & emmental cheeses and cornstarch together, set aside.
  2. In an unheated heavy saucepan, rub all over the inside with the cut garlic clove until the garlic clove has disintegrated in the pan.
  3. Place seasoned saucepan of medium-high heat, and add the wine and 2 tablespoons Kirsch and bring to a boil.
  4. Reduce the heat to medium-low then stir in the cheese/cornstarch mixture, stirring constantly until the cheeses have completely melted and the fondue has thickened and the fondue mixture is gently bubbling and completely smooth.
  5. Carefully transfer hot fondue to a ceramic fondue pot over a flame, being sure to secure the pot to the base. Or pour into individual ceramic fondue warmers fitted with tea light candles.
  6. Give guests long bamboo skewers or fondue forks. Serve with French bread cubes, green seedless grapes & apple slices. Dip and enjoy!
Recipe Notes

To dip in Swiss Fondue: French bread cubes, garlic crostini, soft pretzel bites, red & green seedless grapes & apple slices.

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