Perfect for football days with bratwurst and red cabbage.
Preheat oven to 400. Grease a 9 x 12 glass baking dish.
Combine the chicken broth, whipping cream, and mustard until mustard has completely dissolved (best to add mustard to small amount of hot chicken broth and emulsify) then add remaining chicken broth and cream).
Place potato slices in the dish to make an overlapping single layer. Sprinkle with 1/3 of the shredded Gruyere.
Repeat with a second layer of potatoes.
Repeat for the third layer of potatoes but pour the chicken broth combination over the potatoes evenly before sprinkling with cheese.
Bake for 60-75 minutes until the the potatoes are cooked through and brown on top. May need to be tented with foil to prevent the cheese from burning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 680 | ||
Calories from Fat: 459 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51g | 68 % | |
Saturated Fat 17.9g | 89 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 241mg | 74 % | |
Sodium 229.3mg | 8 % | |
Potassium 538.7mg | 14 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 51.4g | 73 % | |
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: 680
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