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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 375 degrees. | 2. Peel the potatoes and slice them thinly. | 3. (if you have one use a mandolin) Thickly butter a deep charlotte mould and line the sides with potato slices placed closely to gether and attached firmly to the butter. | 4. Cover the bottom also and sprinkle lightly with salt, freshly ground pepper and flecks of butter, cover with another layer of potatoes, seasoning and butter and so on until the tin is three-quarters full. | 5. Cover with buttered paper and cook for 45 minutes or until tender when pierced with a sharply pointed knife. | 6. To serve, pass the blade of a knife around the inside of the tin, hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents. | 7. The inside should be soft and the outside crust crisp and golden brown. | ---------------------------------------------------------------------------

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
butter	5	ounces		807.975	37.1243	25.2457	68.04
salt black pepper				-	-	-	-

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