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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shred the gruyere with the shredding disk of your food processor. | 2. Peel the potatoes. | 3. Slice the potatoes using the 2mm slicing disk of your food processor. | 4. Boil the sliced potatoes for 2 minutes to remove starch and crispness. | 5. Drain the potatoes and let cool so they can be handled. | 6. Preheat the oven to 300 degrees. | 7. Butter a 9X11 casserole dish. | 8. Arrange the potatoes in layers. | 9. Between each layer put a little of the gruyere cheese and salt and pepper. | 10. Repeat until the dish is almost full. | 11. Top with the remaining gruyere and all the cheddar cheese. | 12. Pour the heavy cream over the entire surface. | 13. Bake for 1.5 hours or until the top is browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gruyere cheese	8	ounces		936.684	0.8165	67.6091	73.3471
sharp cheddar cheese	4	ounces		464.9317	2.4154	27.499000000000002	38.3512
baking potato	8			-	-	-	-
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt				-	-	-	-
pepper			ground	-	-	-	-

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