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4 servings
25 min active time
1 h 30 min total time
3.5 (2 votes)
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Original
3 sliced | |
1⁄2 cup grated |
3 Tbsp | |
2 minced | |
5 Tbsp | |
2 cups | |
1 cup grated | |
2 Tbsp | |
2 pinches | |
to taste |
Amount per serving
Daily %
Calories
512
26%
Total Fat
23 g
30%
Cholesterol
73 mg
24%
Sodium
478 mg
21%
Total Carbohydrates
47 g
17%
Fiber
3.8 g
14%
Total Sugar
7.7 g
Proteins
20 g
39%
Calcium
510 mg
39%
Iron
1.8 mg
10%
Potassium
1071 mg
23%
Vitamin D
1.4 mcg
7%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Prepare The Potatoes
- 1Bring water to a boil in a stockpot.
- 2Slice the potatoes (1/8th inch thick) and boil them for 3 minutes, then strain them.
Sauce
- 1In a large pan, melt the butter. Add in the minced garlic and let it cook for a minute.
- 2Sprinkle in the flour while whisking to form a roux.
- 3Pour in the milk while whisking.
- 4Season with salt, pepper and mustard dust, and keep mixing until it thickens.
- 5Finally, add in the cheddar and take off the heat.
Assemble
- 1Preheat oven at 350F.
- 2Butter the backing dish, and layer the sauce and potatoes.
- 3Top off with grated gruyère cheese.
- 4Cover with some tin foil and bake oven for 45 minutes.
- 5Remove the foil and bake for another 15 minutes.
- 6Serve at room temperature.
Published by Julien Amelot