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Ingredients
2 ¼ cups heavy cream
1 cup whole milk
1 large clove garlic, peeled and minced
Kosher salt and freshly ground black pepper to taste
1 bay leaf
2 pounds boiling potatoes, peeled
¼ cup grated Swiss cheese
Nutritional analysis per serving (4 servings)
48 grams carbs; 165 milligrams cholesterol; 705 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 34 grams saturated fat; 53 grams fat; 2 grams trans fat; 5 grams fiber; 1006 milligrams sodium; 13 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
Pour half of the heavy cream and half of the milk into a shallow skillet. Stir in the garlic, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper and the bay leaf. Slice the potatoes into disks about ⅛ inch thick and place in the pan. Barely cover the potatoes with the remaining cream and milk.
- Step 2
Place the potatoes over medium-low heat and simmer for 1 hour. To avoid curdling, do not let the mixture boil, and do not allow the potatoes to stick to the bottom of the pan -- they will scorch. The potatoes can be prepared ahead of time to this point and kept at room temperature.
- Step 3
Thirty minutes before serving, preheat the oven to 425 degrees. Transfer the potato mixture into a shallow baking pan and shake to distribute evenly. Sprinkle the cheese evenly over the potatoes, place in the oven and bake for 20 minutes. Serve with a veal chop, a steak or any other roasted meat.
Private Notes