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Classic Bistro Style Gratin Dauphinois - French Gratin Potatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.7559
Energy (kCal)864.108
Carbohydrates (g)8.0373
Total fats (g)68.6183
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 300F/150C/gas mark 2. | 2. Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter. | 3. Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer. | 4. Sprinkle cheese on the top of the last layer. | 5. Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes. | 6. Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown. | 7. Serve bubbling hot as a main meal or as an accompaniment. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3 peeled sliced - - - -
    gruyere cheese 6 ounces grated 702.513 0.6124 50.7068 55.0103
    double cream 3/4 - - - -
    salt - - - -
    black pepper ground - - - -
    garlic clove 2 -4 peeled crushed - - - -
    thyme 2 sprigs - - - -
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    cheese - - - -

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



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