1. Pre-heat oven to 180deg.C. Grease a large gratin dish with butter or spray olive oil and rub with the cut clove of garlic. 2. Cut vegetables into thin slices, about .5cm thick. Arrange a layer of of potato, overlapping the slices. Season lightly with nutmeg, salt and pepper and sprinkle over a little cheese. Repeat with other vegetables and continue layering until all the vegetables have been used, but retaining a little cheese for the top. 3. Pour over the cream and sprinkle with remaining cheese. Bake in the oven for about 1 hour, or until the vegetables are tender and the top is golden brown. Per serving: 2059 Calories (kcal); 119g Total Fat; (50% calories from fat); 59g Protein; 198g Carbohydrate; 396mg Cholesterol; 957mg Sodium Food Exchanges: 11 Grain(Starch); 4 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1178g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1007 (96%)|
|Amt Per Serving||% DV|
|Total Fat 111.9g||149 %|
|Saturated Fat 69.7g||348 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 413.5mg||127 %|
|Sodium 269.8mg||9 %|
|Potassium 229.6mg||6 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 8.6g|
|Protein 6.2g||9 %|
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Calories per serving: 1044
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