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    You are in: Home / Recipes / Potato Gratin by Williams-Sonoma Recipe
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    Potato Gratin by Williams-Sonoma

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    andrealeev's Note:

    To die for potato gratin. A mandoline make this so easy and the gruyere cheese is expensive but well worth it. I have also thrown some sliced onions in for something different.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Position a rack in the center of an oven and preheat to 350 degrees. Butter a shallow 2 quart ceramic baking dish.
    2. 2
      In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk just until blended. Add the potatoes and toss gently until evenly mixed.
    3. 3
      Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
    4. 4
      Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and ocntinue baking until the top is golden, the gratin is bubbling and the potatoes are for tender, 15 to 20 minutes or more.
    5. 5
      Let stand for 10 minutes before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Potato Gratin by Williams-Sonoma

    Serving Size: 1 (291 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 496.0
     
    Calories from Fat 253
    51%
    Total Fat 28.1 g
    43%
    Saturated Fat 16.8 g
    84%
    Cholesterol 149.9 mg
    49%
    Sodium 468.0 mg
    19%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 6.1 g
    24%
    Sugars 2.4 g
    9%
    Protein 12.6 g
    25%

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