Ingredients

  • 5 baking potatoes (each 6 to 8 ounces), washed and pricked a few times with a fork
  • 1 cup half-and-half
  • 6 ounces mozzarella cheese, grated (about 1 1/2 cups)
  • 2 ounces grated Parmesan cheese
  • Freshly ground black pepper, to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      310 calories; 14 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 14 grams protein; 46 milligrams cholesterol; 356 milligrams sodium

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

6 servings

Preparation

  1. Arrange potatoes, spoke fashion, on a piece of paper towel in oven. Cook at 100 percent power in a 650-to 700-watt oven for 10 minutes.
  2. Remove from oven and allow to stand a few minutes. When cool enough to handle, peel with a small sharp knife and cut into 1/4-inch slices.
  3. Arrange about a third of the potato slices in a glass or ceramic oval dish (13 by 11 by 2 inches). Pour about a third of the half-and-half over the slices, and sprinkle on a third of the cheeses and some black pepper. Repeat layering twice.
  4. Cook, uncovered, at 100 percent power for 5 minutes.
  5. Remove from oven and allow to stand, lightly covered with a kitchen towel, for 5 minutes.

30 minutes

Dining and Cooking