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¡Kate!
Sweet potato gratin with roquefort and walnuts
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Ingredients
Directions
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Preheat the oven to 180 ° C. Divide the potato slices and onion rings over the oven dish. Sprinkle lightly with salt and freshly ground pepper.
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Beat the whipped cream and wine together and pour over it evenly. Shake the dish briefly so that everything mixes well. Cover the dish with aluminum foil and put in the oven for about 30 minutes.
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Remove the dish from the oven and remove the foil. Divide the roquefort and walnuts over it and bake again for about 20 minutes in the middle of the oven until the top is nicely browned.
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Tasty with a salad.
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30 minMain disheggs (M), White asparagus, extra virgin olive oil with truffle flavor, White wine vinegar, grass cheese or Gouda young cheese, mixed lettuce extra, baguette, herb butter,asparagus salad with truffle vinaigrette -
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Nutrition
545Calories
Sodium0% DV0g
Fat58% DV38g
Protein28% DV14g
Carbs11% DV33g
Fiber0% DV0g
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