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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 Tbsp. truffle butter (Black, divided use)
- 4 oz. ventrèche (¼” dice)
- 1 leek (large, white and light green parts only)
- 2 cups heavy cream
- 1 cup low sodium chicken stock
- 1 1/2 lb. yukon gold potatoes (peeled)
- 1 clove garlic (finely chopped)
- 2 thyme sprigs
- 1 bay leaf
- 1/2 tsp. grated nutmeg (freshly)
- salt
- freshly ground pepper
- 3/4 cup grated Gruyère cheese
- 1/2 cup panko breadcrumbs
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat550 |
| % DAILY VALUE |
| Total Fat61g94% |
| Saturated Fat37g185% |
| Trans Fat |
| Cholesterol220mg73% |
| Sodium360mg15% |
| Potassium960mg27% |
| Protein17g |
| Calories from Fat550 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber6g24% |
| Sugars1g |
| Vitamin A60% |
| Vitamin C40% |
| Calcium40% |
| Iron35% |
* 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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