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Potato Au-Gratin (Bordeaux Region)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.2796
Energy (kCal)1046.36
Carbohydrates (g)31.6322
Total fats (g)101.6514
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and slice the potatoes about 3-5mm thick. | 2. Add to a saucepan and cover with water, bring to the boil and reduce to a simmer for 7- 10minutes, they should be JUST cooked. | 3. Grease a 25x25 cm square baking dish with butter. | 4. Well drain the potatoes and pour into the dish, let cool for 20 minutes. | 5. In a bowl, mix the other ingredients in and pour over the almost cold potatoes. More butter can be dotted over the top if desired. | 6. Bake at 180oc for 25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 6 -8 sized - - - -
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    salt - - - -
    pepper - - - -
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4

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



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