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Potato, Beetroot and Sweet Potato Gratin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.7217
Energy (kCal)1663.5375
Carbohydrates (g)36.4753
Total fats (g)155.8848
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 200°C. | 2. Layer half the sliced potatoes over the bottom of a 2 litre capacity (8 cup) ceramic baking dish. Drizzle with a little of the olive oil, sprinkle with a little thyme and season lightly. | 3. Cover with the beetroot and season as before. Repeat with the sweet potato and finally remaining potato. Pour cream over the layered vegetables and sprinkle with combined cheeses. | 4. Cover gratin with a layer of baking paper and wrap with foil. | 5. Bake in preheated oven 60-70 minutes or until a skewer passes through the vegetables without resistance. | 6. Remove foil and paper and bake further 20-30 minutes or until top is golden. | 7. Tip: You can speed up the baking by pre-cooking the unpeeled veggies for a couple of minutes in the microwave. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3 -4 peeled sliced - - - -
    beetroot 3 -4 peeled sliced - - - -
    potato 1 peeled sliced sweet - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    thyme leaf 1 tablespoon picked - - - -
    sea salt pepper - - - -
    cream 300 ml 1004.2775 20.2377 11.0471 105.5404
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    gruyere cheese 1/2 cup grated 272.58 0.2376 19.6746 21.3444

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



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