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Nutrition Facts
Serving Size 230 g
(Approx. 10 Servings)
Amount Per Serving
Calories 280 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 380 mg 16%
Total Carbohydrate 30 g 10%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 8 g
Vitamin A 10% Iron 8%
Vitamin C 60% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Green Peppercorn Potato Gratin

Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
10  People


Recipe makes 10 Servings

1 Tbsp salted butter
1/3 cup(s) shallot, very finely chopped
2 Tbsp brandy
2 cup(s) heavy cream
1 cup(s) chicken stock
2 medium sprigs of fresh thyme
1 Tsp salt
2 Tbsp green peppercorns, dried, fresh ground
3 1/2 Lb Yukon Gold potatoes, sliced very thin, about 1/8 inch
1 cup(s) Gruyère cheese, finely grated
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Preheat oven to 375ºF. In a small saucepan heat butter and shallots. Sauté for 4 to 5 minutes or until shallots begin to turn translucent.
Add brandy, stir and cook another 2 to 3 minutes, or until brandy has mostly cooked away.
Add cream, stock, thyme, salt and green peppercorns. Simmer 2 to 3 minutes to infuse flavors and turn burner off. Allow to sit while slicing potatoes into thin even slices.
Coat a 9" X 13" oven-safe serving dish with a few light bursts of non-stick oil.
Layer potatoes on bottom of pan, slightly overlapping. Ladle part of cream mixture over potatoes. Repeat with 2 more layers of potatoes and cream mixture until both are all used up. Press potatoes gently into cream mixture to flatten slightly.
Sprinkle cheese on top. Bake uncovered for 45 to 50 minutes, or until potatoes are tender and cheese is lightly browned. Rest 10 minutes before serving.
Chef's Note: Green peppercorns can be purchased dried or wet, packed in brine. If using the wet ones roughly chop before adding to cream.


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