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Raclette (Potatoes and Cheese from Switzerland)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.5352
Energy (kCal)800.604
Carbohydrates (g)5.3071
Total fats (g)65.1823
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes. | 2. Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes. | 3. Cut the cheese into thin slices. | 4. Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily. | 5. Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato. | 6. Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 - - - -
    salt 1 pinch - - - -
    cheese 8 ounces toasted 800.6039999999999 5.3071 48.5352 65.1823

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

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