Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
477
Calories
16g
Protein
20g
Fat
62g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
- Salt
- 1 1/4 cups whole milk, divided
- 1 stick (8 tablespoons) unsalted butter, divided
- 4 ounces coarsely grated Italian Fontina or Gruyère (about 1 cup packed)
- 1/4 teaspoon freshly ground black pepper
- 1 (2- to 2 1/2-pound) head cauliflower, cut into 1 1/2-inch pieces, including stems and core
- 3 garlic cloves, peeled and smashed
- 3/4 to 1 cup grated Parmigiano-Reggiano, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes