Directions:
- Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
- Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.
- Photograph by Kana Okada
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.93 Kcal (1503 kJ) | ||
| Calories from fat | 200.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.25g | 34% | |
|---|---|---|---|
| Cholesterol | 82.2mg | 27% | |
| Sodium | 44.01mg | 2% | |
| Potassium | 878.26mg | 19% | |
| Total Carbs | 34.6g | 12% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 5.87g | 12% | |
| Vitamin C | 12.7mg | 21% | |
| Iron | 1.5mg | 9% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 168.84 Kcal (707 kJ) | ||
| Calories from fat | 94.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 34% | |
|---|---|---|---|
| Cholesterol | 38.67mg | 27% | |
| Sodium | 20.7mg | 2% | |
| Potassium | 413.13mg | 19% | |
| Total Carbs | 16.28g | 12% | |
| Sugars | 0.72g | 6% | |
| Dietary Fiber | 1.45g | 12% | |
| Protein | 2.76g | 12% | |
| Vitamin C | 6mg | 21% | |
| Iron | 0.7mg | 9% | |
| Calcium | 31.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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