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Suggest a better descriptionSource: France the Beautiful Cookbook, page 198
Preheat oven to 400F. To clarify the butter, melt it in a sacuepan and let it cool to lukewarm. Skim off the froth from the surface, then carefully pour the clear liquid into a bowl, discarding the white milk solids at the bottom of the saucepan.
Peel and wash the potatoes and pat dry. Cut into 1/8 in (3mm) slices.
Butter a 9 in (22 cm) round pan and layer the potato slices in it, seasoning each layer with salt and adding some of the clarified butter to each layer. Cover with aluminum or waxed paper and bake for 1 hour. Let rest at room temperature for 5 minutes before unmolding onto a plate. Serve immediately.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 385 | ||
Calories from Fat: 260 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 76.2mg | 23 % | |
Sodium 214.3mg | 7 % | |
Potassium 724.6mg | 19 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 26g | ||
Protein 3.7g | 5 % | |
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: 385
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