RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.3466
Energy (kCal)	474.38
Carbohydrates (g)	19.0814
Total fats (g)	34.9634
Fatty acids, total saturated 20:0 (g)	0.0290
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1984
Fatty acids, total polyunsaturated 17:1 (g)	0.0409
Fatty acids, total trans-monoenoic (g)	0.5234
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0304
Fatty acids, total saturated 4:0 (g)	0.4495
Fatty acids, total trans (g)	0.6514
Riboflavin (mg)	0.3820
Tocopherol, beta (mg)	0.0132
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0119
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0007
Fatty acids, total saturated 18:0 (g)	2.7195
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5185
Proline (g)	2.6925
Fatty acids, total polyunsaturated 18:1 t (g)	0.4567
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1670
Adjusted Protein (g)	0.0000
Cystine (g)	0.3038
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.3500
Copper, Cu (mg)	0.5593
Maltose (g)	0.0000
Zinc, Zn (mg)	4.4632
Total lipid (fat) (g)	34.9634
Vitamin K (phylloquinone) (g)	1.3640
Cholesterol (mg)	61.3800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0013
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0825
Menaquinone-4 (g)	4.1580
Phytosterols (mg)	16.5000
Folate, total (g)	56.9000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0211
Vitamin A, IU (IU)	713.3200
Energy (kcal)	474.3800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4161
Fatty acids, total saturated 14:1 (g)	0.1960
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6960
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.6640
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1298
Vitamin C, total ascorbic acid (mg)	8.1400
Lutein + zeaxanthin (g)	9.6800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7333
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0013
Magnesium, Mg (mg)	61.5800
Fatty acids, total saturated 16:0 (g)	6.8413
Carbohydrate, by difference (g)	19.0814
Vitamin D (IU)	0.0000
Fructose (g)	1.4190
Fluoride, F (g)	1.2100
Aspartic acid (g)	1.6315
Tyrosine (g)	1.3566
Potassium, K (mg)	332.3200
Fatty acids, total saturated 12:0 (g)	0.5775
Vitamin A, RAE (g)	190.9800
Serine (g)	1.3968
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4076
Fatty acids, total trans-polyenoic 22:4 (g)	0.0046
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0059
Fatty acids, total saturated 22:0 (g)	0.0092
Fatty acids, total saturated 14:0 (g)	1.9669
Histidine (g)	0.8755
Isoleucine (g)	1.2596
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1063
Niacin (mg)	1.9473
Water (g)	123.7568
Fatty acids, total saturated 8:0 (g)	0.2158
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0046
Carotene, beta (g)	41.3600
Sodium, Na (mg)	150.0200
Iron, Fe (mg)	1.0698
Energy (kJ)	1983.8000
Ash (g)	3.8452
Caffeine (mg)	0.0000
Glycine (g)	0.7288
Fatty acids, total trans-polyenoic (g)	0.1280
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0013
Fatty acids, total saturated 18:2 undifferentiated (g)	6.9273
Fatty acids, total polyunsaturated (g)	7.2155
Vitamin E (alpha-tocopherol) (mg)	0.4180
Sucrose (g)	1.0890
Vitamin B-6 (mg)	0.2236
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3577
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.9203
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0231
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6600
Starch (g)	0.0000
Pantothenic acid (mg)	0.5765
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.2013
Fatty acids, total trans-polyenoic 18:3i (g)	0.0013
Thiamin (mg)	0.4428
Folate, food (g)	56.9000
Fatty acids, total saturated 20:1 (g)	0.0597
Fatty acids, total monounsaturated (g)	10.7628
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.4844
Fatty acids, total polyunsaturated 16:1 t (g)	0.0673
Fatty acids, total polyunsaturated 17:0 (g)	0.1247
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	16.9400
Fatty acids, total polyunsaturated 16:1 c (g)	0.3056
Fatty acids, total saturated (g)	14.0926
Vitamin B-12 (g)	2.0196
Calcium, Ca (mg)	738.7000
Fatty acids, total saturated 10:0 (g)	0.5069
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9056
Glutamic acid (g)	5.2400
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.6600
Vitamin E, added (mg)	0.0000
Retinol (g)	186.7800
Leucine (g)	2.3896
Folate, DFE (g)	56.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1261
Fiber, total dietary (g)	4.6600
Tryptophan (g)	0.3971
Threonine (g)	0.9299
Fatty acids, total polyunsaturated 18:1 c (g)	4.2035
Manganese, Mn (mg)	0.5962
Protein (g)	24.3466
Cryptoxanthin, beta (g)	1.3200
Fatty acids, total saturated 18:1 undifferentiated (g)	10.0430
Betaine (mg)	0.5060
Phosphorus, P (mg)	636.3400
Tocopherol, gamma (mg)	0.0462

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> Swiss
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°F. | 2. Mash together the mustard and the butter with a tablespoon of buttermilk; set aside. | 3. Pour enough of the buttermilk to cover the bottom of an au gratin dish. Layer onion slices and potato slices alternately; sprinkle salt and pepper to taste over each potato layer and put blobs of the butter mixture on each layer of potato; ending with a potato layer and butter mixture blobs. Pour the rest of the buttermilk over all. Open layers a little with a fork as you pour to let the buttermilk through. | 4. Sprinkle Swiss cheese shreds evenly over the top. Bake for 45 minutes to 1 hour or until potatoes are fork tender and top is browned and crunchy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buttermilk	2/3	cup		-	-	-	-
grainy mustard	1	tablespoon		-	-	-	-
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
potato	1		sliced	-	-	-	-
onion	1		sliced sweet	44.0	10.274000000000001	1.21	0.11
salt pepper				-	-	-	-
swiss cheese	1/2	cup	shredded	259.38	0.9504	17.7936	20.4534

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

Cooking in progress....

Buttermilk Scalloped Potato & Onion With Swiss Cheese