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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the center of an oven and preheat to 350 degrees. Butter a shallow 2 quart ceramic baking dish. | 2. In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk just until blended. Add the potatoes and toss gently until evenly mixed. | 3. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top. | 4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and ocntinue baking until the top is golden, the gratin is bubbling and the potatoes are for tender, 15 to 20 minutes or more. | 5. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
egg	2			143.0	0.72	12.56	9.51
salt	1 1/4	1/4		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
russet potato	6		peeled cut	-	-	-	-
gruyere cheese	4	ounces	grated	468.342	0.4082	33.8045	36.6736
flat leaf parsley	1	tablespoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.