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Ingredients
4 medium-size Idaho or Washington potatoes, peeled and halved
1 ½ cups whole milk
1 ½ cups heavy cream
2 garlic cloves, peeled
Salt to taste
Nutritional analysis per serving (4 servings)
45 grams carbs; 110 milligrams cholesterol; 526 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 22 grams saturated fat; 35 grams fat; 1 gram trans fat; 5 grams fiber; 919 milligrams sodium; 10 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice each potato section into disks about a quarter-inch thick. Slice each disk in half widthwise. Do not wash.
- Step 2
In a saucepan over medium-high heat, combine milk, cream, garlic and salt. Bring to a boil, add potatoes, reduce heat to medium and cook for about 10 to 15 minutes or until they are semifirm but not too soft. Remove with a slotted spoon and set aside.
- Step 3
Over medium heat, reduce milk mixture to about a cup. Discard garlic.
- Step 4
Arrange potatoes in individual gratin dishes. Evenly distribute milk mixture over them. Before serving, place under a broiler until potatoes are golden brown.
Private Notes