Root Vegetable Gratin Dauphinoise
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INGREDIENTS
INSTRUCTIONS
Take a baking dish and make a single layer of carrot. Add a couple of knobs of butter, some garlic and a sprinkling of ementhal. Repeat with the other vegetables, ending with the potato and extra cheese. Mix half a pint of milk and half a pint of cream together with a beaten egg. Pour evenly over the vegetables. Bake the gratin in a medium oven for 45 minutes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1424g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 1656 | ||
| Calories from Fat: 931 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 103.4g | 138 % | |
| Saturated Fat 63.5g | 317 % | |
| Monounsaturated Fat 29.1g | ||
| Polyunsanturated Fat 4.9g | ||
| Cholesterol 361.5mg | 111 % | |
| Sodium 608.9mg | 21 % | |
| Potassium 3799.3mg | 100 % | |
| Total Carbohydrate 164.7g | 48 % | |
| Dietary Fiber 22.2g | 89 % | |
| Sugars, other 142.5g | ||
| Protein 25.9g | 37 % | |
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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. |
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Calories per serving: 1656
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