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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°. | 2. Lightly butter a 12” baking dish. | 3. Scrub potatoes well and blot dry. | 4. Do not peel. | 5. Slice potatoes very thinly or use a mandoline (you can also use your food processor). | 6. Divide potatoes into 3 equal portions. | 7. Pour approximately 1/4 cup cream into bottom of the baking dish. | 8. Lay 1/3 of the sliced potatoes evenly in rows on top of the cream. | 9. Sprinkle 1/3 of the Gruyere on top of the potato slices. | 10. Pour 1/3 of cream over this and grind a little pepper and nutmeg over top. | 11. Repeat this process until all of the potatoes, cream and Gruyere cheese are used up. | 12. You will have 3 layers. | 13. Finish the dish by sprinkling the Parmesan cheese evenly over the top. | 14. Cover with foil and bake for 30 minutes. | 15. Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	2	lbs		635.0301	144.2425	17.1458	1.2701
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
gruyere cheese	3	cups	grated	1635.48	1.4256	118.0476	128.0664
pepper			ground	-	-	-	-
nutmeg	1/2	teaspoon	grated ground	5.775	0.5422	0.0642	0.3994
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

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