Troisgros Potatoes Gratin

Ingredients

• 4 medium-size Idaho or Washington potatoes, peeled and halved
• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• 2 garlic cloves, peeled
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    529 calories; 36 grams fat; 22 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 9 grams protein; 131 milligrams cholesterol; 187 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Slice each potato section into disks about a quarter-inch thick. Slice each disk in half widthwise. Do not wash.
2. In a saucepan over medium-high heat, combine milk, cream, garlic and salt. Bring to a boil, add potatoes, reduce heat to medium and cook for about 10 to 15 minutes or until they are semifirm but not too soft. Remove with a slotted spoon and set aside.
3. Over medium heat, reduce milk mixture to about a cup. Discard garlic.
4. Arrange potatoes in individual gratin dishes. Evenly distribute milk mixture over them. Before serving, place under a broiler until potatoes are golden brown.