Ingredients
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Method
-
Preparation
Slice the potatoes unpeeled into 2–3 mm thick rounds, and do not rinse them so that their starch is retained.
-
Heating the milk
Bring the milk to the boil with the nutmeg and halved garlic, then add the potatoes and simmer for about 10 minutes.
10 min -
Preparing the dish
Butter the dish, then rub it with the garlic cloves.
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Layering
Layer the potatoes in the dish, seasoning each layer with salt and pepper.
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Pouring
Pour the cream mixture over the potatoes until they are covered.
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Baking
Bake in an oven preheated to 160 °C for about 1 hour 15 minutes to 1 hour 30 minutes, until the potatoes are tender and the top is golden brown.
90 min -
Serving
Serve hot as a main course on its own or as a side dish.
| Nutrient | Total (5 servings) | 1 servings |
|---|---|---|
| Energy | 1 845 kcal | 369 kcal |
| Fat | 106 g | 21 g |
| of which saturates | 66 g | 13 g |
| Carbohydrates | 196 g | 39 g |
| Protein | 35 g | 7,1 g |
| Fibre | 21 g | 4,2 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
For sensitive digestion: cream (lactose), milk (lactose), garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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