Photo: Lars Blankers
Individual Herbed Potato Gratins with Gruyère
9 ingredients
Serves 8.
openrecipes
Because they’re sized for single servings, these gratins are great for a dinner party. To cut the potatoes into thin, uniform slices quickly and easily, use a food processor fitted with the slicing blade.
Estimated Nutrition (whole recipe, rough)
338
Calories
12g
Protein
15g
Fat
41g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large russet potatoes, about 2 lb. (1 kg) total, peeled, halved
- lengthwise and cut crosswise into slices 1/8 inch (3 mm) thick
- 2 cups (16 fl. oz./500 ml) heavy cream
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1 1/2 tsp. kosher salt
- Freshly ground white pepper, to taste
- 6 oz. (185 g) Gruyère cheese, shredded
- 1 Tbs. finely chopped fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes