Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1373
Calories
88g
Protein
40g
Fat
158g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1/4 cup (1/2 stick) butter
- 4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
- Coarse kosher salt
- 3 pounds russet potatoes, peeled, thinly sliced (1/8 to 1/4 inch thick)
- 1 1/2 pounds 1/8-inch-thick ham slices
- 2 8-ounce boxes frozen artichoke hearts, thawed, halved lengthwise
- 2 1/2 cups (packed) coarsely grated Comté cheese (about 10 ounces)
- 1 1/2 cups low-salt chicken broth
- 1/2 cup dry white wine
- 1 1/2 tablespoons all purpose flour
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
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