Directions:
- Start by preheating your oven to 350 degrees Fahrenheit.
- Llightly butter a 13x9 inch pan so the potatoes won't stick.
- Cut your potatoes into very thin slices (width wise).
- Organize half of the potatoes in the pan.
- Sprinkle salt and pepper on potatoes to taste (I use about 3/4 teaspoon of pepper and 1/2 teaspoon salt).
- Add a layer of cheese (1 cup ).
- Peel 3 cloves of garlic (but leave them whole).
- In a small sauté pan add 1 pint of heavy whipping cream, the 3 whole garlic cloves, and 1 teaspoon of chicken flavor bouillon (the bouillon is optional but I always add it.).
- Evenly add the second layer of potatoes.
- Add salt and pepper (same amount).
- Add the rest of the cheese (1 cup).
- Once the heavy whipping cream mixture comes to a boil REMOVE the 3 garlic cloves; pour mixture evenly over the potatoes.
- Bake for approximately 1 hour and 20 minutes.
- Enjoy !
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 573.34 Kcal (2400 kJ) | ||
| Calories from fat | 282.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.4g | 48% | |
|---|---|---|---|
| Cholesterol | 111.27mg | 37% | |
| Sodium | 294.27mg | 12% | |
| Potassium | 1504.88mg | 32% | |
| Total Carbs | 56.98g | 19% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 16.15g | 32% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 2.9mg | 16% | |
| Calcium | 291.6mg | 29% | |
| Amount Per 100 g | |||
| Calories | 164.44 Kcal (688 kJ) | ||
| Calories from fat | 81.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 48% | |
|---|---|---|---|
| Cholesterol | 31.91mg | 37% | |
| Sodium | 84.4mg | 12% | |
| Potassium | 431.6mg | 32% | |
| Total Carbs | 16.34g | 19% | |
| Sugars | 0.84g | 12% | |
| Dietary Fiber | 1.49g | 21% | |
| Protein | 4.63g | 32% | |
| Vitamin C | 6.2mg | 36% | |
| Iron | 0.8mg | 16% | |
| Calcium | 83.6mg | 29% | |
* 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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