Delicious, cheesy, filling recipe.

Ingredients

6	large russet baking potatoes
6	oz gruyere cheese
1	clove garlic
1/2	tsp salt
1 1/2	cups heavy cream

Directions

Peel potatoes and slice in 1/4 inch thick rounds. Finely shred cheese. Heat oven 350 F. Rub a shallow 2 quart baking dish with the garlic. Layer half the potatoes evenly in bottom of prepared dish. Sprinkle with half the cheese and salt and drizzle with half the cream. Repeat with remaining ingredients. Bake uncovered 1 1/2 hours or until potatoes are very tender and top is browned and crisp. Makes 8 servings.

Categories

Potatoes, Side Dish, Easter, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar Very high in vitamin C

Bad points High in saturated fat