1. Heat oven to 400 degrees. Butter a 9-inch baking dish.
2. Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 2/3 cup of the Gruyere, the olive oil, thyme leaves, salt and pepper.
3. Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown (about 45 minutes).
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 439 | ||
Calories from Fat: 199 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 64.9mg | 20 % | |
Sodium 251.1mg | 9 % | |
Potassium 1096.1mg | 29 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 38.2g | ||
Protein 17.7g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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