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Potato Supper Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 180 C or 350 degrees F. | 2. If you don't like the skin, peel the potatoes, but I like to leave it on. | 3. Either way, slice them fairly thinly. | 4. Warm enough oil to cover the bottom of a frying pan, then fry the sliced potatoes in it just long enough to colour them slightly on both sides. | 5. Lift them out and set them on paper towels. | 6. Generously butter a shallow baking dish or roasting tin. | 7. Cut the bacon into bite-sized pieces. | 8. Layer the potatoes in the buttered dish, scattering the bacon, sage and some salt and pepper inbetween the layers. | 9. Dot the surface with some knobs of butter, then pour over enough stock to cover. | 10. Bake in the preheated oven for about an hour or until the potatoes are soft. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 5 - - - -
    bacon 2 -3 slices 0.0 0.0 0.0 0.0
    olive oil - - - -
    butter - - - -
    chicken stock - - - -
    sage 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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