Directions:
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8 thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
- 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. Garnish with thyme sprigs as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.44 Kcal (843 kJ) | ||
| Calories from fat | 88.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Cholesterol | 28.14mg | 9% | |
| Sodium | 516.49mg | 22% | |
| Potassium | 512.71mg | 11% | |
| Total Carbs | 20.7g | 7% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 9.33g | 19% | |
| Vitamin C | 20.7mg | 35% | |
| Iron | 91.9mg | 510% | |
| Calcium | 242mg | 24% | |
| Amount Per 100 g | |||
| Calories | 126.23 Kcal (528 kJ) | ||
| Calories from fat | 55.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 15% | |
|---|---|---|---|
| Cholesterol | 17.63mg | 9% | |
| Sodium | 323.64mg | 22% | |
| Potassium | 321.27mg | 11% | |
| Total Carbs | 12.97g | 7% | |
| Sugars | 0.71g | 5% | |
| Dietary Fiber | 0.74g | 5% | |
| Protein | 5.85g | 19% | |
| Vitamin C | 13mg | 35% | |
| Iron | 57.6mg | 510% | |
| Calcium | 151.7mg | 24% | |
* 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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