1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (219g) Recipe makes 8 servings |
||
| Calories 481 | ||
| Calories from Fat 333 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.1g | 57% | |
| Saturated Fat 22.5g | 112% | |
| Monounsaturated Fat 11.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 131mg | 43% | |
| Sodium 261mg | 10% | |
| Potassium 602mg | 17% | |
| Total Carbohydrate 20.2g | 6% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 1.4g | ||
| Protein 17.9g | 35% | |
Menus using this recipe:
Swiss Dining/Pranzare Svizzero/Schweizer Speisen/Diner Suiss
Decadent Potatoes
By: ~Leslie~
Jul 12, 2006
Cheesy and delicious!
SERVES 8
Ingredients
- 2 lbs red potatoes
- 2 cups heavy cream (Whipping Cream)
- 3 cups grated swiss gruyere cheese
- fresh ground pepper
- 1/2 teaspoon grated nutmeg (you can use regular ground nutmeg)
- 1/2 cup grated parmesan cheese
Directions
1
Preheat oven to 375°.2
Lightly butter a 12” baking dish.3
Scrub potatoes well and blot dry.4
Do not peel.5
Slice potatoes very thinly or use a mandoline (you can also use your food processor).6
Divide potatoes into 3 equal portions.7
Pour approximately 1/4 cup cream into bottom of the baking dish.8
Lay 1/3 of the sliced potatoes evenly in rows on top of the cream.9
Sprinkle 1/3 of the Gruyere on top of the potato slices.10
Pour 1/3 of cream over this and grind a little pepper and nutmeg over top.11
Repeat this process until all of the potatoes, cream and Gruyere cheese are used up.12
You will have 3 layers.13
Finish the dish by sprinkling the Parmesan cheese evenly over the top.14
Cover with foil and bake for 30 minutes.15
Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.
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Featured Reviews for This Recipe
From: Lauralie41
On Oct 3, 2009
Very good potatoes that are not diet friendly but taste great! I sliced the potatoes by hand so some of my slices were thicker than others and had to bake a bit longer. Not peeling the potatoes made them a bit rustic but still dressy enough for a nice dinner. Will make these again Leslie! Made for PAC 2009 - Fall.
From: BettyBoopers
On Jan 8, 2009
We had these with our pork tenderloin roast and it was the perfect accompaniment to a perfect meal! The whole family ate these and I got compliments from everyone on the meal! I will be making these again! Thank you!
From: Wildflour
On Jun 13, 2007
OH LESLIE!!!! These potatoes are SINFUL!!!! But soooo good!!!!! I made a small amount for myself, and now can't wait to make them for my hubby when he gets back from traveling! 
A new favorite!!!!!!! (I did use Yukon Gold ones, and they worked perfectly! I did bake them longer, too, but that's because I just couldn't slice them any thinner than what I did. But all was just fine in the end!)TY!!!!!!!!!!
From: Bayhill
On Aug 19, 2006
These potatoes are very yummy! They are rich, cheesy, and the nutmeg flavor really comes through. They went together very quickly and easily. I did have to cook them almost an hour. I think I may have sliced the potatoes a little thicker than I should have, although I tried to get them very thin. My family really enjoyed these and gave them 2 thumbs up. Thank you so much for sharing this wonderful recipe...it is definitely a keeper.
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