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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 8 servings |
||
| Calories 514 | ||
| Calories from Fat 376 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.8g | 64% | |
| Saturated Fat 25.7g | 128% | |
| Monounsaturated Fat 12.3g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 151mg | 50% | |
| Sodium 148mg | 6% | |
| Potassium 517mg | 14% | |
| Total Carbohydrate 24.7g | 8% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.3g | ||
| Protein 12.0g | 23% | |
Ingredients
- 2/3 lb yukon gold potato
- 2/3 lb blue potato
- 2/3 lb sweet potato
- 3 cups heavy cream
- salt and pepper
- 2 cups gruyere cheese
Directions
1
Peel all potatoes and slice into thin (1/8") slices. Alternate slices in layers in a 9x13" baking dish.2
Grate Gruyere.3
Heat the cream on a low heat until it starts to simmer.4
Add cream to potatoes.5
Add salt and pepper.6
Top with Gruyere.7
Bake at 400 degrees for about 40 minutes. The dish is done when the cream is thickened, the top is nicely browned, and the potatoes are very tender.8
Let cool for 15 minutes.
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