Try this Potato And Celery Root Gratin with Fontina Cheese recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 F. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish. Top with half of celery root and half of celery root and half of potatoes. Sprinkle half of spice mixture over. Repeat layering with remaining shallots, celery root, potatoes and spice mixture. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 F. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving. Serves 8 to 10. Bon Appetit November 1994
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Serving Size: 1 Serving (1485g) | ||
Recipe Makes: 1 servings | ||
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Calories: 451 | ||
Calories from Fat: 405 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.1g | 60 % | |
Saturated Fat 27.9g | 140 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 164.4mg | 51 % | |
Sodium 402.7mg | 14 % | |
Potassium 359.9mg | 9 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 6.2g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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