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Creamy Potato Gratin from Gilroy Garlic Festival

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.7456
Energy (kCal)1262.507
Carbohydrates (g)128.1839
Total fats (g)62.0289
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside. | 3. Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times. | 4. Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes. | 5. Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 10 peeled 201.7333 0.0 44.88 1.1333
    marsala wine 1/3 cup 201.7333 0.0 44.88 1.1333
    heavy cream 1 1/4 1/4 510.0 4.11 4.26 54.12
    russet potato 3 peeled sliced - - - -
    pear 2 peeled cored sliced 262.2 70.058 1.656 0.644
    salt - - - -
    pepper - - - -
    gorgonzola 8 ounces crumbled 201.7333 0.0 44.88 1.1333
    pecan 1 cup toasted chopped 286.3467 53.663999999999994 5.8933 6.032
    rosemary 1 tablespoon chopped 2.227 0.3519 0.0563 0.0996

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



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