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Scalloped Potatoes With Heavy Cream and Cheese

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.184
Energy (kCal)2236.1901
Carbohydrates (g)171.5197
Total fats (g)147.7319
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First: Please read the introduction. | 2. Slice the potatoes into 1/8 inch slice. | 3. Place in bowl and cover with cold water. | 4. Let soak for at least an hour. | 5. Drain well and pat dry. | 6. Heat oven to 300°F. | 7. Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole. | 8. Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter. | 9. Repeat to use all the potatoes, finishing the top with cheese and the last of the butter. | 10. Heat the cream, VERY GENTLY, until butter begins to appear. | 11. Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed. | 12. Bake for 1 1/2 hours until top is lightly browned. | 13. The cream should have absorbed into the potatoes, which should be tender, not mushy. | 14. Remove from oven and let sit for 10 minutes, loosely covered. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 2 lb peeled 635.0301 144.2425 17.1458 1.2701
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    gruyere 1 cup grated 545.16 0.4752 39.3492 42.6888
    whipping cream 1 1/4 cups 438.0 4.44 3.255 46.365
    milk 1/2 cup boiled 276.0 6.648 2.748 28.608
    black pepper - - - -

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



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