Photo: Lars Blankers
Potato Gratin with Chèvre Recipe
8 ingredients
35 min + 1 hr 35 min
6 servings
openrecipes
A good potato gratin is all about balance. You want the potatoes cooked but not too cooked and the dish slightly saucy—not soupy or dry. The most important...
Estimated Nutrition (whole recipe, rough)
584
Calories
19g
Protein
34g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 pounds russet potatoes , peeled and cut into 1/8-inch-thick slices
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 4 ounces chèvre (fresh goat cheese), crumbled
- 1 tablespoon unsalted butter , cut into 6 pieces, plus more for coating the dish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes