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Correo Electrónico
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Ingredientes
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon freshly grated nutmeg
- Coarse salt and freshly ground pepper
- 3 ounces Gruyere cheese, grated (1 cup)
Direcciones
- Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
- Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 1129 | |
| Calories from Fat 908 | 80% |
| Total Fat 103.17g | 129% |
| Saturated Fat 63.12g | 252% |
| Trans Fat 0.0g | |
| Cholesterol 365mg | 122% |
| Sodium 452mg | 19% |
| Potassium 553mg | 16% |
| Total Carbs 16.36g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.34g | 9% |
| Protein 36.9g | 59% |
