Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wipe out a heavy cast iron deep frypan (cocotte) with an oiled paper. | 2. Cut the bacon into 1/2 inch wide strips, and over a mediium heat cook until crisp and golden coloured, then add the oil and a first layer of potatoes. | 3. Season well with salt and pepper and cover with a layer of grated cheese. | 4. Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full. | 5. Sprinkle with finely chopped garlic and parsley. | 6. Cover the dish and place over a low heat. | 7. Cook for 30 minutes shaking the dish occasionally but do not stir the contents. | 8. When the potatoes are tender when pierced with a pointed knife, pour the cream over the surface, replace the lid and cook for a further 3 to 4 minutes. | 9. Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	5	ounces	cut	591.0869	1.8144	17.8885	56.2596
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red potato	2	lb	sliced	635.0301	144.2425	17.1458	1.2701
salt black pepper				-	-	-	-
gruyere cheese	4	ounces	grated	468.342	0.4082	33.8045	36.6736
garlic	3	cloves		13.41	2.9754	0.5724	0.045
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
double cream	2	tablespoons		-	-	-	-

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