Side
Parmesan Potato Gratin
PrepPr20 minServesSrv6Ca:PCa:P1:0.2
Ingredients
- 1 1/2 cups heavy cream
- 2 tsp Pickling salt (generous sprinkle)
- 3 garlic cloves, minced
- 1 tbsp butter
- 1 small shallot, minced
- 5 medium-small yellow potatoes, peeled
- 1 cup grated Gruyère cheese
- 1/4 cup freshly grated Parmigiano Reggiano
Directions
- Preheat oven to 330°F (165°C).
- In a small pot, simmer cream and garlic on low to infuse (do not boil). Remove from heat and set aside.
- Slice potatoes very thin (1/8 inch with mandoline if possible).
- Sauté shallot in butter over low heat for 5 minutes. Spread shallot in the bottom of a 9x9 casserole dish.
- Arrange sliced potatoes in a spiral pattern over the shallot, sprinkling salt as you go.
- Pour garlic-infused cream evenly over potatoes.
- Cover with foil and bake 1 hr 15 min.
- Remove foil, sprinkle Gruyère and Parmigiano on top. Broil 5–10 min until golden and crispy.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 600.3666666666666
- Total Fat 237.9g
- Saturated Fat 147.4g
- Trans Fat 2.4g
- Polyunsaturated Fat 0.9g
- Monounsaturated Fat 4.2g
- Cholesterol 822.2 mg
- Sodium 6641.1 mg
- Carbohydrate 258.3g
- Fiber 27.1g
- Sugar 17.2g
- Protein 121g
- Calcium 2550.3 mg
- Phosphorus 430.9 mg
- Ca:P ratio 1:0.2
- Vitamin A 159 mcg
- Vitamin C 38 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 0.2 mg
- B5 (Pantothenic) 0.6 mg
- B6 0.4 mg
- Folate 37.5 mcg
- B12 0.8 mcg
- Vitamin K 1.8 mcg
- Copper 0.1 mg
- Zinc 2.9 mg
- Selenium 50.9 mcg
