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Double Potato Gratin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9668
Energy (kCal)93.5
Carbohydrates (g)5.7512
Total fats (g)7.3746
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425F. | 2. Line bottom of an 8- 10 cup baking dish with parchment paper& coat with half the butter. | 3. Peel both types of potatoes, cut into 1/4 inch thick slices& arrange the half of the regular potatoes in layers in the prepared dish; sprinkle each layer with some of the olive oil& some of the seasonings. | 4. Arrange all of the sweet potatoes on top; sprinkle with some of the olive oil& seasonings. | 5. Continue layering the remaining regular potatoes, sprinkling each layer as before. | 6. Coat another piece of parchment paper with the remaining butter& place, butter side down, on top of the potatoes. | 7. Weigh this down with a heavy, oven-proof dish (or foil covered bricks) and bake for an hour or until potatoes are tender. | 8. Remove weights& paper; let potatoes rest for 5 minutes before inverting onto a serving dish& removing other piece of parchment. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon divided 85.5 3.9285 2.6715 7.2
    yukon gold potato 3 - - - -
    potato 1 sweet - - - -
    extra virgin olive oil 1/4 cup - - - -
    salt 2 teaspoons - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    rosemary 1 tablespoon chopped 2.227 0.3519 0.0563 0.0996

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



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