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Potato Gratin With Mustard and Gruyere Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)136.3997
Energy (kCal)2207.1988
Carbohydrates (g)8.7402
Total fats (g)181.0261
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. | 2. Butter 13x9x2 inch glass baking dish. | 3. Overlap 1/3 of potatoes in prepared dish. | 4. Season generously with salt and pepper. | 5. Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese. | 6. Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer. | 7. Whisk cream, stock, and mustard in bowl. | 8. Pour over potatoes. | 9. Bake until potatoes are tender and top is crusty and brown (about 1 hour). | 10. Cool 10 minutes and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    russet potato 3 1/2 peeled cut - - - -
    dill 1 1/2 1/2 dried 0.3588 0.0586 0.0289 0.0093
    gruyere cheese 3 cups grated 1635.48 1.4256 118.0476 128.0664
    whipping cream 1 1/3 1/3 467.2 4.736000000000001 3.472 49.456
    chicken broth 1 1/3 cups canned low sodium 104.16 2.52 14.8512 3.4944
    dijon mustard 1/4 cup - - - -

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



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