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Ingredientes
- 1 lrg garlic clove peeled, halved
- 1 Tbsp. butter room temperature
- 5 lb Yukon Gold potatoes peeled, and
- Â Â cut 1/8" thick slices
- 4 Tbsp. fresh thyme leaves
- 4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 4 c. heavy cream or possibly lowfat milk
- 2 c. finely-grated Parmesan cheese
Direcciones
- Heat oven to 350 degrees. Rub the inside of a 3-qt gratin dish with the cut sides of the garlic clove. Using a pastry brush, spread butter proportionately in dish. Cut a piece of parchment paper to cover the dish, and brush paper with softened butter.
- Arrange 1/5 of potato slices in an even layer in the dish, and sprinkle with 1/5 of the thyme, salt, and pepper. Repeat for a total of 5 layers with remaining potatoes, thyme, salt, and pepper. Pour cream over potatoes, and cover with prepared parchment.
- Place baking dish on a Silpat-lined baking tray in oven, and bake till the potatoes are tender when pierced with a knife, 45 to 60 min. Remove parchment, and sprinkle potatoes with cheese. Bake till cheese is melted and browned, about 30 min.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 12 servings | |
| Calories 368 | |
| Calories from Fat 182 | 49% |
| Total Fat 20.69g | 26% |
| Saturated Fat 12.74g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 1062mg | 44% |
| Potassium 843mg | 24% |
| Total Carbs 36.08g | 10% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.37g | 1% |
| Protein 11.31g | 18% |
