6 Serves
104 Mins
Preheat your oven to 190°C. Rub the inside of a baking dish with a peeled garlic clove and lightly grease it with butter.
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FrenchVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
72 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
905 mg / 4,700 mgSodium
416 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
22 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Peel the potatoes and slice them into thin, uniform rounds using a mandoline.
In a large bowl, whisk together the heavy cream, a pinch of nutmeg, salt, and black pepper.
Layer the potato slices in the prepared baking dish, pouring a small amount of the cream mixture over each layer.
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 31 minutes until the potatoes are tender and the top is golden brown.
22
g37
g7
g
Egyptian