Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and slice the potatoes very thinly (a mandolin works best to get them very thin). | 2. Peel and slice the onions medium-fine (again the madolin, if you have one). | 3. Heat the oven to 350 degrees. | 4. Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes. | 5. Season well with salt and pepper. | 6. Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley. | 7. Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	lbs		698.5331	158.6668	18.5973	0.8165
onion	8	ounces		90.7184	21.1827	2.4948	0.2268
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
pork	1 1/2	1/2		2558.304	0.0	94.6436	238.6163
salt pepper				-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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