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Gruyere Potatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.4552
Energy (kCal)982.16
Carbohydrates (g)24.3092
Total fats (g)73.1488
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. Butter inside of 2-quart casserole dish with 2 T. butter. | 2. Start bringing broth to a boil after all of your ingredients are ready to go. | 3. Pat dry half of potatoes. Overlap slices on bottom of baking dish. Sprinkle with some pepper, half of onion slices, and half of both cheeses. Dot with the rest of the butter. | 4. Repeat layering for a second layer. Last layer isn't topped with butter, though. | 5. Pour boiling broth over the potatoes. | 6. Bake for 55-60 min or until done (potatoes are tender, top is brown and broth is absorbed). | 7. Great on Day 2 also. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 1/2 sliced - - - -
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    pepper - - - -
    gruyere cheese 1 cup grated 545.16 0.4752 39.3492 42.6888
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    yellow onion 1 sliced - - - -
    beef broth 1 1/4 1/4 21.0 0.12 3.42 0.66

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



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