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Ingredients
US|METRIC
10 SERVINGS
- 2 fennel bulbs (small, or 1 large one)
- 1 yellow onion (thinly sliced)
- 2 Tbsp. olive oil (good)
- 1 Tbsp. butter
- 2 lb. russet potatoes (3 or 4 large potatoes)
- 2 cups heavy cream (I use 2 cups cream mixed with 2 tablespoons milk, because otherwise I have to buy a quart of cream instead of a pint, and then I’ll just put it in my coffee for a week and be fatter than I want to be.)
- 2 1/2 cups gruyère cheese (grated, 1/2 pound, We are not big fans of Gruyère. If you’re not either, then use something melty but nutty, like an aged gouda or Parano. I like to use that aged Dutch cheese that we always taste, and taste again, just to be sure at our Whole Foods: Robusto.)
- 1 kosher salt (scant teaspoon)
- 1/2 tsp. freshly ground black pepper
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol110mg37% |
Sodium170mg7% |
Potassium650mg19% |
Protein12g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber3g12% |
Sugars1g |
Vitamin A25% |
Vitamin C20% |
Calcium35% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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