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Ingredients
4 medium baking potatoes, peeled and cut across into ⅛-inch slices
1 ½ teaspoons kosher salt
Freshly ground pepper to taste
1 tablespoon unsalted butter, cut into small pieces
1 ½ cups half-and-half
1 cup grated Gruyere cheese
Nutritional analysis per serving (4 servings)
43 grams carbs; 76 milligrams cholesterol; 451 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 24 grams fat; 3 grams fiber; 794 milligrams sodium; 17 grams protein; 5 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
Preheat the oven to 350 degrees. Arrange half of the potato slices in slightly overlapping layers in a deep-dish pie plate or small shallow casserole dish. Sprinkle with ¾ teaspoon of the salt and pepper to taste. Dot with half of the butter pieces.
- Step 2
Repeat the layers. Pour the half-and-half over the potatoes. Bake until the potatoes are tender, about 45 minutes.
- Step 3
Remove the dish from the oven and preheat the broiler. Sprinkle the cheese over the potatoes and broil until melted and lightly browned. Divide among 4 plates and serve.
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