The gratin can be made 1 day ahead and rewarmed, covered, in a 300° oven.
One Serving: (based on 4 person serving size) 266 cal, 7gm fat, 3.7 gm sat fat, 45 gm carb, 6 gm fiber, 8 gm protein.
I made a recipe for 16 for a Tree Lighting Buffet (potluck) Dinner at our club. I put it in a hotel pan (It was a thinner layer) but I could cover it nicely with the fried shallots. I then topped with the cheese which was 1 1/3#. The amount called for, 12 ounces, was too thin. Another change I made was to add 1 stick of butter for the broth. Also, The recipe description stated YUKON GOLD and the recipe called for Russet Potatoes which is what I bought. Another recipe 'flaw' was servings. The recipe said it serves 6, the nutrition said it was for 4. I made a recipe for 16 based on the nutrition scaled at 4 servings. One-half pound of potatoes is kind of a rule of thumb for serving sizes. They did turn out creamy and the flavor was good for what I got since they were pretty much gone by the time I got to them.Read More