Potatoes Patio

Name: Potatoes Patio
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 3/4 teaspoons table salt; 1 garlic clove, pressed; 3/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground nutmeg; 3 pounds russet potatoes, peeled and thinly sliced; 2 cups freshly grated Gruyere cheese; 2 tablespoons freshly grated Parmesan cheese

Vegetarian Dairy

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Ingredients

2 cups heavy cream
1 3/4 teaspoons table salt ⓘ
1 garlic clove, pressed ⓘ
3/4 teaspoon freshly ground black pepper ⓘ
1/4 teaspoon ground nutmeg ⓘ
3 pounds russet potatoes, peeled and thinly sliced ⓘ
2 cups freshly grated Gruyere cheese ⓘ
2 tablespoons freshly grated Parmesan cheese ⓘ

Instructions

Preheat oven to 350°. Stir together first 5 ingredients in a medium bowl. Let stand 5 minutes.
Arrange a single layer of potatoes in a buttered 13- x 9-inch baking dish. Pour 1/4 cup cream mixture over potatoes; sprinkle with 1/4 cup Gruyere cheese. Repeat layers 7 more times. Top with Parmesan cheese.
Bake, covered with aluminum foil, at 350° for 45 minutes. Uncover and bake 15 to 20 more minutes or until golden brown and potatoes are tender. Cool on a wire rack 10 minutes.

Nutrition & Diet Analysis (per serving)

483 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 17.5g 35% DV

Total Fat 24.4g 31% DV

Carbs 54.8g 20% DV

Fiber 12.7g 45% DV

Sugar 3.2g 6% DV

Electrolytes

Sodium 10132.2mg 100% DV

Potassium 758.8mg 16% DV

Cholesterol 33.3mg 11% DV

Vitamins & Minerals

Vitamin A 124.3mcg 14% DV

Vitamin C 3mg 3% DV

Vitamin D 0.5mcg 2% DV

Calcium 390.5mg 30% DV

Iron 5.6mg 31% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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