Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Nutrition per serving
Calories4032.9 kcal (202%)
Total Fat321.2 g (459%)
Carbs191.5 g (74%)
Sugars38.7 g (43%)
Protein110.5 g (221%)
Sodium2777.9 mg (139%)
Fiber25 g (89%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
6 tablespoonsunsalted butter
plus softened butter for the baking dish
kosher salt
6russet potatoes
medium, about, scrubbed, 3 potatoes peeled, and all cut into 1/4-inch crosswise slices
6garlic cloves
minced
2 tablespoonsall-purpose flour
2 cupsheavy cream
1 cupmilk
8 ouncesGruyère cheese
grated
½ teaspoonfreshly ground black pepper
½ cupchives
minced, for garnish
Instructions
Step 1
Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish.
Step 2
Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until just tender but not falling apart, about 8 minutes. Drain thoroughly and set aside.
Step 3
In a medium saucepan, melt the 6 tablespoons butter over medium heat. Add the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour, and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
Step 4
Whisking constantly, slowly pour in the cream and milk and continue whisking until the sauce is smooth. Add the Gruyère, 1/4 teaspoon salt, and the pepper and cook, whisking gently, until the cheese is melted.
Step 5
Arrange the potatoes in the prepared baking dish and pour the sauce over them. Bake until warmed all the way through and lightly browned on top, 25 to 35 minutes. Top with the chives and serve.
Step 6
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 300°F oven.
Notes
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