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Ingredients
2 pounds boiling potatoes, peeled and sliced ⅛ inch thick
1 large clove garlic, minced or put through garlic press
Salt and freshly ground black pepper to taste
1 cup coarsely grated Gruyere cheese
1 cup milk
Nutritional analysis per serving (6 servings)
29 grams carbs; 28 milligrams cholesterol; 235 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 3 grams fiber; 501 milligrams sodium; 11 grams protein; 3 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
Crisp potatoes in bowl of cold water; drain and pat dry.
- Step 2
Grease a shallow gratin dish, large enough to hold potato slices in two layers. Arrange half of them in dish.
- Step 3
Sprinkle half of the garlic, salt, pepper and cheese over the slices.
- Step 4
Arrange the remaining slices over this layer and sprinkle with remaining seasoning and cheese.
- Step 5
Pour on the milk.
- Step 6
Bake at 400 degrees for 30 to 40 minutes. Check after 30 minutes. If potatoes are dry, add a little milk. The potatoes are served moist but not liquidy.
Private Notes