Ingredients
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3 pounds Yukon Gold potatoes, peeled and very thinly sliced
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3 cloves garlic, minced
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¾ teaspoon salt
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1 cup heavy cream, divided
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freshly ground black pepper to taste
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freshly grated nutmeg to taste
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2 cups freshly shredded Gruyere cheese, divided
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9x13-inch baking dish.
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Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.
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Bake in the preheated oven until cheese is golden brown on top, about 1 hour.
Recipe Tip
You might want to put some aluminum foil on the lower shelf in the oven in case the casserole spills over or place the baking dish on a lipped pan.
Nutrition Facts (per serving)
352 | Calories |
20g | Fat |
32g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 352 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 12g | 61% |
Cholesterol 71mg | 24% |
Sodium 331mg | 14% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 3g | 10% |
Total Sugars 0g | |
Protein 12g | 25% |
Vitamin C 1mg | 1% |
Calcium 296mg | 23% |
Iron 0mg | 1% |
Potassium 51mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.