RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 483
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| Recipe Name: |
Potato and Turnip Gratin |
| Source: |
, January 2005 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
40.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
85.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.31
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
1 Teaspoon pepper, black
0.25 Teaspoon pepper, cayenne
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Directions:
Position rack in top third of oven and preheat to 350 degrees.
Bring first 11 ingredients to boil in large saucepan (cream through cayenne pepper). Reduce heat and simmer until mixture is reduced to 3 3/4 cups, about 35 minutes. Strain cream mixture into large bowl.
Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are tender, and most of cream mixture is absorbed, about 25 minutes longer. |
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| Nutrition per Serving: |
| Calories: |
756 |
Total Carbs: |
25.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
22.4 |
Fat: |
11.7 |
Protein: |
18.61 |
| Fiber: |
15.23 |
Sodium: |
66.73 |
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