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Add a photoServings: 6
Ingredients
- 6 lrg Baking potatoes
- 1 lrg Garlic clove, chopped
- 2 tsp Salt
- 1 tsp Black pepper, freshly grnd
- 1 pt Heavy cream
- Â Â Lowfat milk
- 1/2 c. Gruyere or possibly swiss cheese, shredded
Directions
- Peel potatoes and drop into a bowl of cool water. Preheat oven to 300 . Place a buttered shallow 10" baking dish directly over low heat. Dry and thinly slice one potato at a time and spread the slices in the dish. When half the potatoes are in the dish, sprinkle with garlic, 1 tsp salt, and 1/2 tsp pepper. Add in sufficient of the cream to barely cover the potatoes and let cream very slowly come to a boil as the remaining potatoes are sliced and spread in the dish.
- When all the potatoes are in the dish, add in remaining cream, and a little lowfat milk if necessary, just to cover potatoes. Sprinkle with the remaining salt and pepper. Bring cream to a gentle boil, then put the baking dish in the preheated oven. Bake potatoes for 1.1/2 hrs, uncovered. Sprinkle with cheese. Continue to bake 30 mins. longer. Potatoes will remain warm and creamy for quite a long time in a low oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 6 servings | |
| Calories 389 | |
| Calories from Fat 158 | 41% |
| Total Fat 17.97g | 22% |
| Saturated Fat 11.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 837mg | 35% |
| Potassium 1207mg | 34% |
| Total Carbs 49.72g | 13% |
| Dietary Fiber 6.2g | 21% |
| Sugars 2.24g | 1% |
| Protein 9.13g | 15% |
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