Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. The recipe has three layers — aromatics, vegetables and topping — but you can omit the topping to make it just two. Be sure to use fresh bread, nothing hard and stale, in that topping. Fluffy bits, not sandy shards, make the best crust. Featured in: Building A Better Vegetable Gratin.
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|Serving Size: 1 recipe (2868g)|
|Recipe Makes: 1|
|Calories from Fat: 466 (23%)|
|Amt Per Serving||% DV|
|Total Fat 51.8g||69 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 31.4g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 0mg||0 %|
|Sodium 17304.8mg||597 %|
|Potassium 2944.6mg||77 %|
|Total Carbohydrate 326.1g||96 %|
|Dietary Fiber 24.8g||99 %|
|Sugars, other 301.4g|
|Protein 70.8g||101 %|
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Calories per serving: 2021
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