Directions:
- Wash, peel andslice the potatoes in approximately 3 mm thick slices.
- Do not rinse after slicing.
- Place them in a saucepan along with 25 cl milk (whole milk if available), half knob of butter, salt, pepper and nutmeg.
- Bring to a boil then lower the heat slightly and continue to cook for about 10 minutes.
- Stir from time to time with a spatula to avoid sticking to the pan.
- Meanwhile, grease dish with butter and finely chopped garlic.
- Remove spuds from the heat.
- Delicately place the potatoes in dish.
- Between every 3 layers of potatoe sprinkle cheese and a bit of cream.
- Level the surface add final layer of cheese and cream and leave to cool so that flavours blend.
- Bake at 180° for 20 to 30 minutes - until golden.
- I find it hold together better once served if i press down on potatoes as it cooks.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.16 Kcal (1717 kJ) | ||
| Calories from fat | 177.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.7g | 30% | |
|---|---|---|---|
| Cholesterol | 49.59mg | 17% | |
| Sodium | 352.86mg | 15% | |
| Potassium | 777.05mg | 17% | |
| Total Carbs | 43.16g | 14% | |
| Sugars | 8.61g | 34% | |
| Dietary Fiber | 6.05g | 24% | |
| Protein | 17.19g | 34% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 2mg | 67% | |
| Iron | 3.2mg | 18% | |
| Calcium | 210.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 127.42 Kcal (533 kJ) | ||
| Calories from fat | 55.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 30% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 17% | |
| Sodium | 109.62mg | 15% | |
| Potassium | 241.4mg | 17% | |
| Total Carbs | 13.41g | 14% | |
| Sugars | 2.68g | 34% | |
| Dietary Fiber | 1.88g | 24% | |
| Protein | 5.34g | 34% | |
| Vitamin C | 1.6mg | 9% | |
| Vitamin A | 0.6mg | 67% | |
| Iron | 1mg | 18% | |
| Calcium | 65.4mg | 21% | |
* 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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