Potato Gratin With Bleu Cheese (Burgundy, France)

1. Peel the potatoes and cut into thin slices. Place them in a bowl and season them with salt, pepper and nutmeg.

2. Arrange the potato slices in a buttered casserole dish. Crumble the blue cheese into a bowl with the cream and pour over the potatoes.

3. Cut the butter into cubes and distribute evenly on top.

4. Preheat your oven to 350 degrees and cook the potatoes for about 1 1/2 hours. If they aren't browned on top by then, finish them under the broiler until they have a nice crispy surface.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	313.979 g
Protein	59.3701 g
Carbohydrates	298.6212 g
Energy	4094.592 kCal
Fatty acids, total saturated 18:3 undifferentiated	7.6023 g
Water	1429.2719 g
Aspartic acid	9.2227 g
Calcium, Ca	560.1039 mg
Lutein + zeaxanthin	181.437 g
Fiber, total dietary	46.5388 g
Carotene, beta	23.9116 g
Niacin	22.5489 mg
Vitamin A, RAE	33.7714 g
Arginine	5.815 g
Riboflavin	0.9707 mg
Fatty acids, total saturated 20:1	0.2965 g
Glutamic acid	11.1387 g
Sodium, Na	1601.9806 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2637 g
Total lipid (fat)	313.979 g
Manganese, Mn	9.3566 mg
Fructose	3.538 g
Proline	2.0651 g
Fatty acids, total saturated 16:0	29.0676 g
Fatty acids, total saturated 8:0	11.6776 g
Sucrose	2.3133 g
Choline, total	205.6379 mg
Sugars, total	19.1825 g
Serine	2.4872 g
Fatty acids, total saturated 10:0	9.3142 g
Fatty acids, total saturated 18:0	15.4211 g
Fatty acids, total saturated 20:4 undifferentiated	0.0227 g
Vitamin B-6	4.461 mg
Selenium, Se	7.7815 g
Ash	30.9851 g
Vitamin D	6.8039 IU
Fatty acids, total saturated 18:1 undifferentiated	47.6393 g
Pantothenic acid	6.5635 mg
Phenylalanine	2.5518 g
Copper, Cu	4.3477 mg
Betaine	8.3915 mg
Thiamin	2.0539 mg
Retinol	31.7514 g
Methionine	1.1146 g
Iron, Fe	23.8102 mg
Carbohydrate, by difference	298.6212 g
Phosphorus, P	1989.6449 mg
Folate, total	388.0006 g
Tocopherol, gamma	0.0233 mg
Fatty acids, total saturated 4:0	0.0386 g
Alanine	2.3039 g
Cholesterol	70.3067 mg
Valine	3.0546 g
Fatty acids, total saturated 18:2 undifferentiated	69.8124 g
Glycine	2.3332 g
Carotene, alpha	2.268 g
Glucose (dextrose)	4.2184 g
Fatty acids, total saturated 14:0	30.4406 g
Zinc, Zn	12.0452 mg
Isoleucine	2.0393 g
Fatty acids, total saturated 12:0	73.9346 g
Fatty acids, total polyunsaturated	77.5004 g
Leucine	3.4432 g
Vitamin A, IU	237.4646 IU
Folate, DFE	388.0006 g
Tryptophan	0.7214 g
Vitamin C, total ascorbic acid	283.233 mg
Phytosterols	2.728 mg
Fatty acids, total saturated 6:0	0.9637 g
Starch	208.0631 g
Tyrosine	1.6384 g
Vitamin B-12	0.6123 g
Vitamin K (phylloquinone)	222.0333 g
Fatty acids, total saturated	171.8966 g
Histidine	1.1891 g
Fatty acids, total monounsaturated	48.2413 g
Threonine	1.9887 g
Folate, food	388.0006 g
Vitamin D (D2 + D3)	0.2268 g
Cryptoxanthin, beta	5.172 g
Vitamin E (alpha-tocopherol)	9.843 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0068 g
Fatty acids, total trans	3.0391 g
Magnesium, Mg	531.1748 mg
Lysine	2.5666 g
Potassium, K	7806.69 mg
Cystine	0.8882 g
Fluoride, F	61.2349 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Blue cheese	8 ounces	1097.6924	10.8182	115.8927
Butter	0.25 cup	342	15.714	28.8
Cream	2 cups	1584	31.92	166.464
Potato	3 lbs	1047.7996	238.0002	1.2247
Nutmeg	2 teaspoons	23.1	2.1688	1.5976
salt pepper	0	0	0	0