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Classic Pommes Boulangère - French Gratin Potatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.5691
Energy (kCal)289.595
Carbohydrates (g)37.3129
Total fats (g)13.928
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 150C/300F/Gas mark 3. | 2. Butter a large shallow ovenproof dish. | 3. Peel potatoes thinly, do not rinse. | 4. Peel and slice the onions thinly. | 5. Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse. | 6. Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions. | 7. Continue until all the potatoes & onions are used up, ending with a potato layer. | 8. Pour over the hot stock. | 9. Brush with the top of the potatoes with the melted butter. | 10. Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown. | 11. Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 1/2 peeled sliced - - - -
    onion 2 peeled sliced 128.0 29.888 3.52 0.32
    stock 7 fluid - - - -
    butter 1 ounce melted 161.595 7.4249 5.0491 13.607999999999999
    salt - - - -
    black pepper grated - - - -
    rosemary - - - -
    thyme - - - -

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



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