Best 2 Potato And Gruyere Croquettes Recipes

Potato and Gruyère croquettes are a delectable and versatile dish that can be served as an appetizer or a main course. With their crispy exterior and gooey, flavorful center, these croquettes are sure to be a hit at your next gathering. Whether you're looking for a classic recipe or a more modern take on this timeless dish, there are countless variations to choose from. From traditional potato and Gruyère to unique additions like bacon, herbs, and spices, the possibilities are endless. So gather your ingredients and let's embark on a culinary journey to discover the best potato and Gruyère croquette recipe for you!

Here are our top 2 tried and tested recipes!

POTATO AND GRUYèRE CROQUETTES

Potato and Gruyère Croquettes image

Categories Food Processor Cheese Onion Potato Side Sauté Thanksgiving Fall Spring Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 10

Number Of Ingredients 9

Ingredients

2 tablespoons plus 1/2 cup vegetable oil
1 8- to 9-ounce russet potato, unpeeled, cut into 1/3-inch cubes
1 small onion, chopped
1 1/4 cups (packed) grated Gruyère cheese (about 5 ounces)
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1 1/2 tablespoons minced cornichons or bread and butter pickles
1 large egg yolk
2 large eggs
3 cups fresh breadcrumbs made from crustless French bread

Steps:

Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add potato and onion. Sprinkle generously with salt and pepper. Sauté until vegetables are tender, about 20 minutes. Transfer to bowl. Cool completely. Mix next 4 ingredients into potato mixture. Using moistened hands, form scant 1/4 cup mixture into 3-inch-long, 1-inch-wide cylinder for each croquette. Chill until firm, about 1 hour.
Whisk eggs in medium bowl. Place breadcrumbs in pie dish. Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere. Chill 1 hour. Heat 1/2 cup oil in heavy large skillet over medium heat. Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes. Transfer to paper towels and drain. Serve hot.

POTATO AND GRUYERE CROQUETTES

Potato and Gruyere Croquettes image

Make and share this Potato and Gruyere Croquettes recipe from Food.com.

Provided by MsKittyKat

Categories Potato

Time 1h50m

Yield 10 croquettes

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil, plus
1/2 cup vegetable oil
8 -9 ounces russet potatoes, unpeeled,cut into 1/3 inch cubes
1 small onion, chopped
5 ounces packed grated gruyere cheese
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
1 1/2 tablespoons minced cornichons or 1 1/2 tablespoons bread and butter pickles
1 large egg yolk
2 large eggs
3 cups fresh breadcrumbs (made from crustless French bread)

Steps:

Heat 2 tablespoons oil in large nonstick skillet over medium heat.
Add potato and onion.
Sprinkle generously with salt and pepper.
Sauté until vegetables are tender, about 20 minutes.
Transfer to bowl.
Cool completely.
Mix next 4 ingredients into potato mixture.
Using moistened hands, form 1/4 cup mixture into croquettes.
Chill until firm, about 1 hour.
Whisk eggs in medium bowl.
Place breadcrumbs in pie dish.
Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere.
Chill 1 hour.
Heat 1/2 cup oil in heavy large skillet over medium heat.
Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes.
Transfer to paper towels and drain.

Tips:

Use high-quality ingredients: The better the ingredients, the better the croquettes will taste. Look for fresh, flavorful potatoes and Gruyère cheese.
Cook the potatoes thoroughly: Undercooked potatoes will make the croquettes mushy. Make sure the potatoes are cooked through before mashing them.
Use a ricer to mash the potatoes: A ricer will give you the smoothest, creamiest mashed potatoes. If you don't have a ricer, you can use a potato masher, but be sure to mash the potatoes until they are very smooth.
Season the mashed potatoes well: The mashed potatoes should be well-seasoned with salt, pepper, and garlic powder. You can also add other herbs and spices, such as parsley, thyme, or rosemary.
Chill the mashed potatoes before shaping them: Chilling the mashed potatoes will make them easier to handle and shape. You can chill the mashed potatoes for up to 2 hours before shaping them.
Coat the croquettes in breadcrumbs before frying them: The breadcrumbs will help to create a crispy outer layer on the croquettes.
Fry the croquettes in hot oil: The croquettes should be fried in hot oil so that they cook quickly and evenly. Be careful not to overcrowd the pan, or the croquettes will not cook evenly.
Serve the croquettes hot: The croquettes are best served hot, with a dipping sauce of your choice.

Conclusion:

Potato and Gruyère croquettes are a delicious and easy-to-make appetizer or side dish. They are perfect for any occasion, from casual gatherings to formal dinner parties. With a few simple tips, you can make perfect croquettes that your friends and family will love.

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