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Add a photoRaciónes: 4
Ingredientes
- 1 c. heavy cream
- 1 tsp salt
- 1/4 tsp fresh grnd pepper
- 1/8 tsp grnd nutmeg
- 2 lb Yukon Gold potatoes peeled
- 1 c. loosely packed Swiss cheese a combination of sharp Gruy re and mellow Jarlsberg is best
Direcciones
- 1. Combine the cream, salt, pepper and nutmeg in a bowl. Butter a standard oval gratin dish (10 to 12 inches long and 6 to 8 inches wide) or possibly an 8- or possibly 9-inch cake pan.
- 2. Using a mandoline or possibly vegetable slicer, cut one of the potatoes into rounds (1/16- to 1/8-inch thick). Lay the slices on the bottom of the baking dish in a circular fashion, overlapping them by about two-thirds. Cover the potato layer with 1/4 c. of the cream (stir the cream well first to distribute the seasoning). Continue with the remaining potatoes, building layers, till you've used all the cream and potatoes. You should have about four layers.
- 3. Cover with aluminum foil and bake in a 400-degree oven till just tender, about 45 min. If it looks dry, top with a little more cream. Sprinkle the cheese on top and continue baking till the cheese browns nicely, about 20 min. Remove from oven and let sit 5 min. Cut into wedges and serve.
- This version soaks up all the cream, letting you cut the gratin into very neat pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 409 | |
| Calories from Fat 180 | 44% |
| Total Fat 20.49g | 26% |
| Saturated Fat 12.84g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 668mg | 28% |
| Potassium 996mg | 28% |
| Total Carbs 43.71g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.9g | 1% |
| Protein 14.37g | 23% |
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