Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
654
Calories
24g
Protein
36g
Fat
64g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
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
- =
- New potatoes - 450 g (1 lb) thinly sliced,
- Cauliflower - 1 small broken into florets,
- Garlic clove - 1 crushed,
- Grated nutmeg - a pinch,
- Single cream or butter milk - 150 ml,
- Cheddar cheese - 50 g (2 oz), grated.
- =
Directions
1
1. Pre-heat oven to 180C / 350F / Gas 4.
2
2. Cook the potatoes in boiling water for 5 minutes. Drain well.
3
3. Layer the potatoes and cauliflower in a buttered 1.1 litre (2 pint) ovenproof serving dish. Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
4
4. Sprinkle on the cheese, cover and bake for 45-50 minutes, until the vegetables are tender. Uncover and place under a medium grill until lightly browned. Serve at once, straight from the dish.
Recipe sourced from
fandom