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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425-degrees. | 2. Slice potatoes 1/8-inch thick. | 3. Place in basin of cold water, and drain when ready to use. | 4. Rub the baking dish (10X2) with the cut garlic. | 5. Smear the inside of the dish with 1 Tablespoon of the butter. | 6. Drain the potatoes and dry them in a towel. | 7. Spread half of them in the bottom of the dish. | 8. Divide over them half the salt, pepper, cheese and butter. | 9. Arrange the remaining potatoes over the first layer and season them. | 10. Spread on the rest of the cheese and divide the butter over it. | 11. Pour on the boiling stock, and set in upper third of preheated oven. | 12. Bake for 40 minutes, or until potatoes are tender, stock has been absorbed, and top is nicely browned. | 13. Let sit at least 5-10 minutes before serving, as stock will still absorb slightly, and dish will thicken. | 14. Goes very well with roast beef, pork, lamb, steaks or chops. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	lbs	boiling	698.5331	158.6668	18.5973	0.8165
garlic	1	clove	unpeeled	4.47	0.9918	0.1908	0.015
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
salt	1	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
swiss cheese	1	cup	grated	518.76	1.9008	35.5872	40.9068
brown stock beef	1	cup	boiling	-	-	-	-

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