Potato Kale Gratin

Name: Potato Kale Gratin
Total time: 1 h 10 min
Yield: 4
Ingredients: 300 grams Kale (hulled and rinsed); 500 grams potatoes; 200 grams onions; 3 carrots; 3 Tbsps olive oil; 200 grams Gruyere (or mountain cheese); salt; freshly ground peppers; Nutmeg; 3 Tbsps small Caper; 2 garlic cloves; 0.5 tsp ground Coriander; 150 grams Crème fraiche; 2 tsps Mustard

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Health Score:

90 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

535

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	535 cal.	(25 %)
Protein	22 g	(22 %)
Fat	35 g	(30 %)
Carbohydrates	33 g	(22 %)
Sugar added	0 g	(0 %)
Roughage	8 g	(27 %)

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more nutritional values

Vitamin A	2.2 mg	(275 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	3.4 mg	(28 %)
Vitamin K	631.1 μg	(1,052 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	9.3 mg	(78 %)
Vitamin B₆	0.7 mg	(50 %)
Folate	186 μg	(62 %)
Pantothenic acid	1.1 mg	(18 %)
Biotin	7.7 μg	(17 %)
Vitamin B₁₂	1 μg	(33 %)
Vitamin C	109 mg	(115 %)
Potassium	1,271 mg	(32 %)
Calcium	675 mg	(68 %)
Magnesium	88 mg	(29 %)
Iron	3.3 mg	(22 %)
Iodine	35 μg	(18 %)
Zinc	3.2 mg	(40 %)
Saturated fatty acids	17.2 g
Uric acid	82 mg
Cholesterol	75 mg
Complete sugar	11 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 300 grams Kale (hulled and rinsed); 500 grams potatoes; 200 grams onions; 3 carrots; 3 Tbsps olive oil; 200 grams Gruyere (or mountain cheese); salt; freshly ground peppers; Nutmeg; 3 Tbsps small Caper; 2 garlic cloves; ½ tsp ground Coriander; 150 grams Crème fraiche; 2 tsps Mustard

How healthy are the main ingredients?

potato Kale onion olive oil Mustard carrot

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Preparation steps

Peel and thinly slice the potatoes.

Peel and finely chop the onions and carrots. Saute in 1 tablespoon of hot oil. Mix the potato slices, half of the cheese, the onions and carrots and season with salt, pepper and nutmeg.

Place the kale in a large pan with 1 tablespoon of oil. Cook for 5 minutes. Add the pressed garlic, capers, mustard and the creme fraiche. Season with salt, pepper and coriander.

Grease a baking dish with the remaining oil.

Loosely mix the potato and carrot mixture with the kale. Pour into the baking dish, sprinkle with the remaining cheese and bake for about 45 minutes at 180°C (approximately 350°F). Serve immediately.