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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees F. | 2. Lightly butter a 10-cup gratin dish. | 3. Rub the dish with both halves of the cut garlic clove. | 4. Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl. | 5. Peel the potatoes and slice them paper-thin on a mandoline. | 6. As you work, place the potato slices in the bowl with the cream and seasonings. | 7. Add the gruyere and combine thoroughly. | 8. Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level. | 9. Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie. | 10. Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
garlic	1	clove	peeled	4.47	0.9918	0.1908	0.015
heavy cream	3	cups		1224.0	9.863999999999999	10.224	129.888
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
kosher salt	1 1/2	1/2		-	-	-	-
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
idaho potato	4			-	-	-	-
gruyere cheese	2 1/2	cups	grated	1362.9	1.188	98.37299999999999	106.72200000000001

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