RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.047
Energy (kCal)	375.0
Carbohydrates (g)	9.501
Total fats (g)	36.048
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1857
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.2658
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.7489
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8319
Proline (g)	0.4251
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1170
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8000
Copper, Cu (mg)	0.4920
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5360
Total lipid (fat) (g)	36.0480
Vitamin K (phylloquinone) (g)	1.9200
Cholesterol (mg)	67.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	31.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	902.1000
Energy (kcal)	375.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4368
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2160
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	1.7520
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	0.3600
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4005
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	33.0000
Fatty acids, total saturated 16:0 (g)	6.8664
Carbohydrate, by difference (g)	9.5010
Vitamin D (IU)	37.8000
Fructose (g)	0.0000
Fluoride, F (g)	1.8000
Aspartic acid (g)	0.6213
Tyrosine (g)	0.3042
Potassium, K (mg)	181.2000
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	247.5000
Serine (g)	0.3477
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3612
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	2.0346
Histidine (g)	0.1968
Isoleucine (g)	0.3174
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	1.8159
Water (g)	35.5860
Fatty acids, total saturated 8:0 (g)	0.2304
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	43.2000
Sodium, Na (mg)	38.4000
Iron, Fe (mg)	0.8130
Energy (kJ)	1568.7000
Ash (g)	1.8180
Caffeine (mg)	0.0000
Glycine (g)	0.4056
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	6.9726
Fatty acids, total polyunsaturated (g)	7.2537
Vitamin E (alpha-tocopherol) (mg)	0.5520
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0657
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.2457
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5052
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.3969
Folate, food (g)	31.8000
Fatty acids, total saturated 20:1 (g)	0.0591
Fatty acids, total monounsaturated (g)	10.8987
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.0800
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	15.8358
Vitamin B-12 (g)	0.0960
Calcium, Ca (mg)	165.6000
Fatty acids, total saturated 10:0 (g)	0.5430
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3339
Glutamic acid (g)	1.5348
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	243.0000
Leucine (g)	0.5496
Folate, DFE (g)	31.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	2.7900
Tryptophan (g)	0.1566
Threonine (g)	0.2973
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.4407
Protein (g)	7.0470
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	10.1499
Betaine (mg)	0.0000
Phosphorus, P (mg)	260.4000
Tocopherol, gamma (mg)	0.1440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Line a loaf pan with aluminum foil and butter the foil on all sides with one tablespoon of the butter. | 2. Place the potato slices in a large bowl and cover with the heavy cream. Allow to soak for 10-15 minutes. | 3. Layer the sides and bottom of the pan with one layer of potatoes,overlapping slightly. | 4. Top the potatoes with a thin layer of parmesan cheese and season with black pepper. | 5. Fill the middle of the loaf pan with several layers of potato-cheese-pepper until the pan is full and/or you are out of potatoes. | 6. Top with cheese and bake at 400 degrees for 40 minutes. | 7. Immediately after removing from oven, put a brick or other heavy object on top of the pave and chill. | 8. When you are ready to eat the pave, flip it and peel off the foil. | 9. Heat a small skillet and melt butter in the skillet. | 10. Cut the chilled pave into squares and brown on all sides. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato homestyle	1	package		-	-	-	-
heavy cream	1/2			204.0	1.6440000000000001	1.704	21.648000000000003
parmigiano reggiano cheese	1	cup	grated	-	-	-	-
black pepper			ground	-	-	-	-
butter	2	tablespoons	divided	171.0	7.857	5.343	14.4

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

Cooking in progress....

Simply Pave #SP5