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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the onion in half rings approximate 1/8 inch thick (about 3 millimeters), very slowly simmer the onion in the butter until translucent. (Add a splash of water if it goes too fast). | 2. Cut the cheese in about half inch cubes. | 3. Make a stock with the stock cube. | 4. Cook and mash the potatoes and mix with the milk and stock, it should be rather thin (runs of a metal spoon). (Do not use all the stock, that's way too much. Think of it as thick porridge). | 5. Taste and add salt and pepper to the mash (careful with the salt, the cheese and stock adds salt as well). | 6. Mix the cheese cubes and the onions (with its buttery goodness) through the mash with a spoon and transfer to an oven proof (glass or pyrex and deep, not a shallow) baking dish. The cheese is not supposed to melt at this stage, maybe a little on the outside. | 7. Put the dish (without a lid) in an oven (preheated to 180 degrees Celsius) for approximately 45 minutes or until the top becomes golden brown. (If you have a glass baking dish you can see the cheese bubbling away in the bottom so you know it's heated through). | 8. Serve with a baked egg and a gherkin. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	500			-	-	-	-
gouda cheese	150		aged	-	-	-	-
onion	1	onion	sized	-	-	-	-
bouillon	500			8400.0	48.0	1368.0	264.0
milk	50			7442.0	583.16	384.3	398.94
butter	10			855.0	39.285	26.715	72.0
salt				-	-	-	-
white pepper				-	-	-	-

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