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Dauphinoise Potatoes

Source: Genius Kitchen(food.com)
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 350 degrees F or 180 degrees Celsius. | 2. Peel the potatoes and slice them thinly. | 3. A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well. | 4. You can also use a knife but it will take longer to make sure the slices are all the same thickness. | 5. Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt. | 6. Rub the slices together and leave for five minutes. | 7. This helps to soften and season the potatoes. | 8. Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche. | 9. Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds. | 10. Meanwhile, rub an oven-proof casserole dish with the peeled garlic. | 11. Tip everything into the prepared dish. | 12. Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 750 - - - -
    salt pepper - - - -
    creme fraiche 300 low fat - - - -
    garlic clove 1 - - - -

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



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