Rich and Creamy Potatoes Au Gratin
"These are the easiest, creamiest Potatoes Au Gratin I have ever had... YUM!"
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 cups water
- freshly ground black pepper
- 3 garlic cloves minced
- freshly ground nutmeg
- 3 lbs. yukon gold potatoes peeled and sliced very thin.
- 3/4 teaspoon salt.
- 1 cup heavy cream.
- 2 cups or 5 oz. freshly grated french or swiss gruyere ch
- Carbohydrate 1.25710265625 g
- Cholesterol 40.7575 mg
- Fat 11.0391578125 g
- Fiber 0.0466203109025955 g
- Protein 0.68903296875 g
- Saturated Fat 6.8711765625 g
- Serving Size 1 1 Serving (320g)
- Sodium 234.275437504007 mg
- Sugar 1.2104823453474 g
- Trans Fat 0.574049687500001 g
- Calories 105 calories
Place potatoes in large pot with water to cover potatoes, add garlic and salt. Bring to a boil over med/high heat, stirring occasionally. You don't want the potatoes to stick to the bottom of the pan. Reduce the heat to med. and cook, stirring from time to time, until the potatoes are tender, but not falling apart, about 8-10 min. Using a slotted spoon, transfer half of the potatoes to a large 13X9X2 inch gratin dish. Sprinkle with the nutmeg, pepper, half the cream and half the cheese. Repeat with remaining potatoes, nutmeg, pepper, cream and cheese. Bake uncovered, until the gratin is crisp and golden on top, about 1 hour. Serve immediately.
