Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
810
Calories
48g
Protein
18g
Fat
113g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 3/4 stick unsalted butter, divided
- 1 cup fine dry bread crumbs
- 1/4 pound Gruyère, finely grated on small teardrop-shaped holes of a box grater (2 cups)
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 teaspoons finely chopped garlic
- 1 tablespoon finely chopped flat-leaf parsley
- 3 pounds leeks, root ends trimmed
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock or reduced-sodium chicken broth
- 1/8 teaspoon grated nutmeg
- 1/2 teaspoon grated lemon
- 1 pound cremini mushrooms, trimmed and thinly sliced
- Equipment: a 1 1/2-quart oval gratin or other shallow baking dish
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