gruyere cheese mashed potatoes??

[DawnCt1]

yesterday someone mention gruyere mashed potatoes and that sounded really good. i am trying to get some things made ahead of time (due to my hand and shoulder issues) so i think i could make that ahead of time and reheat it in the microwave, or at least make it in the morning and take my time. who has the recipe?? thanks. also, stop and shop has fresh green beans for 69 cents a pound, which is outrageously cheap. i will snap those the day before and call it hand therapy.

 

[JennyMominRI]

yesterday someone mention gruyere mashed potatoes and that sounded really good. i am trying to get some things made ahead of time (due to my hand and shoulder issues) so i think i could make that ahead of time and reheat it in the microwave, or at least make it in the morning and take my time. who has the recipe?? thanks. also, stop and shop has fresh green beans for 69 cents a pound, which is outrageously cheap. i will snap those the day before and call it hand therapy.

They are really good.....You can keep them in a crock pot on low all day.. I really just add gruyere to a basic mashed potato recipe.

 

[Crankyshank]

I don't have the recipe handy for the "real" gruyere mashed potatoes, but I make them quite a bit and just add the gruyere to the mashed potatoes. They come out unbelievably well and reheat like a dream.

I don't know about CT but my Providence Whole Foods had some gruyere on sale last night.

 

[DawnCt1]

how much cheese and can i add garlic or would it detract from the taste of the dish?

 

[DawnCt1]

They are really good.....You can keep them in a crock pot on low all day.. I really just add gruyere to a basic mashed potato recipe.

i love the idea of the crock pot. that will help!

 

[ducklite]

I do'nt know if I'd garlic to Gruyere, it's kind of "delicate" for that, KWIM?

BTW--if you have cheese leftover, it's great for grilled cheese as well!

Anne

 

[JennyMominRI]

how much cheese and can i add garlic or would it detract from the taste of the dish?

I have been known to add roasted garlic and sour cream also

 

[DawnCt1]

I do'nt know if I'd garlic to Gruyere, it's kind of "delicate" for that, KWIM?

BTW--if you have cheese leftover, it's great for grilled cheese as well!

Anne

that's what i thought.

 

[JennyMominRI]

Are you having this with turkey? I have a great recipe using leftover turkey and swiss(Gruyere) and also stuffing.

 

[binny]

my favourite gruyere dish is french onion soup in a bread bowl!
You bake the soup in the bowl then the last few minutes you throw croutons in and put the cheese on and then broil it just til bubly. OMG heaven in a bowl!

 

[Crankyshank]

I get a block shredded and pretty much taste test it until I think it's right
I use just a dash of garlic powder.

ETA: leftover gruyere and fontina is awesome in mac and cheese with a little bit of sherry

 

[Beth76]

ooh I love gruyere I'm going to have to try this. I first did crock pot mashed potatoes this thanksgiving and it worked out really well. I usually make them with cream cheese and sour cream, garlic and onion powder too. I'm definitely going to try gruyere

 

[DawnCt1]

Are you having this with turkey? I have a great recipe using leftover turkey and swiss(Gruyere) and also stuffing.

no, i am doing tenderloin with bernaise sauce. i just picked up my tenderloin today. $6.99 per lb.! i have to get a ham for my ds with crohns. he doesn't tolerate beef that well. the recipe that the market gave me for the tenderloin was warm meat to room temperature, season according to taste, preheat oven to 400 degrees. roast for 40 minutes regardless of weight, turn off oven for 10 minutes, take out of oven and let it sit for 10 minutes and serve. i think i have about 10 pounds including "trim". so that works out to less than 6 minutes per pound that dh's cousin does. its suppose to come out medium rare. well, i am off to go shopping...again.

 

[JennyMominRI]

no, i am doing tenderloin with bernaise sauce. i just picked up my tenderloin today. $6.99 per lb.! i have to get a ham for my ds with crohns. he doesn't tolerate beef that well. the recipe that the market gave me for the tenderloin was warm meat to room temperature, season according to taste, preheat oven to 400 degrees. roast for 40 minutes regardless of weight, turn off oven for 10 minutes, take out of oven and let it sit for 10 minutes and serve. i think i have about 10 pounds including "trim". so that works out to less than 6 minutes per pound that dh's cousin does. its suppose to come out medium rare. well, i am off to go shopping...again.

Yeah,you do want to warm it to room temperature,even though that freaks out my mother...Otherwise you get unevenly cooked meat. You want to let it sit before you cut it so that the juices have time to settle in the meat and don't pour out when you cut into them..I didn't wait before and wondered why my meat was dryy.