Try this Jerusalem Artichoke And Potato Gratin recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Combine eggs and cream and season with salt and pepper. Slice potatoes and Jerusalem artichokes on a mandoline or very thinly by hand. In bottom of a baking dish alternately layer potatoes and artichokes. Season with salt and pepper and sprinkle with cheese and sage every few layers. Continue until pan is full. Pour egg mixture over finished dish and press down to insure it soaks all layers. Cover and bake until tender, about 45 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-18-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 4 servings | ||
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Calories: 311 | ||
Calories from Fat: 233 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 34 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 575.8mg | 177 % | |
Sodium 304.1mg | 10 % | |
Potassium 213mg | 6 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2g | ||
Protein 18.2g | 26 % | |
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: 311
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