RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6792
| View Recipe |
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| Recipe Name: |
Root Vegetable Gratine - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.99
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
4 Qt rectangle baking dish, 3 inch deep |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Melt butter and add garlic. Put on bottom of pan. Layer potatoes overlapping. Add enough cream to saturate. Sprinkle with salt, white pepper and parmesan. Repeat with sweet potatoes and add nutmeg to cream. Finish with turnips.
Sprinkle heavily with cheese and garnish with rosemary.
Bake at 375 degrees until potatoes are tender and cheese is golden.
Cut into diamond shapes. |
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| Nutrition per Serving: |
| Calories: |
946 |
Total Carbs: |
43.7 |
Net Carbs: |
22.4 |
| Cholesterol: |
16.0 |
Fat: |
9.3 |
Protein: |
21.35 |
| Fiber: |
21.33 |
Sodium: |
84.86 |
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