Diane's Potatoes Gratin Dauphinos
Cook
45m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Potatoes
| 4 cups potatoes, thinly sliced |
| 1 tsp salt |
| 1/4 tsp freshly ground pepper |
| 1/8 tsp freshly grated nutmeg |
| 1 clove garlic, very finely minced |
| 1 1/4 cup Gruyere or Emmanthaler cheese |
| 4 Tbs butter |
| 2 large eggs, lightly beaten |
| 1 cup heavy cream |
| 2 Tbs Freshly grated Parmesan cheese |
Diane's Potatoes Gratin Dauphinos Directions
- Preheat the oven to 375°
- In a large bowl toss to coat the potatoes throughly with 1/2 teaspoon of the salt, 1/8 teaspoon of the pepper, the nutmeg and the garlic.
- Place 1/3 of the seasoned poatoes in the bottom of a well-buttered shallow baking dish.
- Sprinkle with 1/3 of the Guvere cheese and dot with 1/2 of the butter.
- Repeat twice.
- In a small bowl, beat the eggs, cream and the remainng salt and pepper.
- Pour evenly over the potato layers and sprinkle with Parmesan cheese.
- Bake, covered for 35 minutes.
- Remove cover and bake another 10 minutes or until the potatoes are softened and the top is a golden brown and bubbly.
Nutrition facts
Serving size 1/2 cup gluten free
Per Serving
| Kcal: | 354 kcal |
| Fibers (g): | 2.4g |
| Sodium (mg): | 641mg |
| Carbs: | 17.1g |
| Sugar (g): | 1.4g |
| Fat: | 26.1g |
| Saturated fat (g): | 15.6g |
| Cholesterol: | 141mg |
| Proteins: | 14g |
