Broiled Beef and Pork with Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,085 cal. | (52 %) | ||
| Protein | 110 g | (112 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 46.2 mg | (385 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 16.9 μg | (563 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 2,438 mg | (61 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 16 mg | (200 %) | ||
| Saturated fatty acids | 28 g | |||
| Uric acid | 602 mg | |||
| Cholesterol | 306 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the gratin
- 1 garlic clove
- 800 grams waxy potatoes
- 200 milliliters Whipped cream
- 80 grams grated Cheese (such as Gruyère, Emmentaler)
- 50 grams Crème fraiche
- salt
- Nutmeg
- peppers
- For the meat
- 4 slices Entrecote (à 80 grams)
- 4 slices Pork loin (à 80 grams)
- 4 Tbsps freshly chopped Fresh herbs (rosemary and thyme)
- 4 slices Bacon
- 1 Tbsp vegetable oil
- salt
- peppers
Preparation steps
For the gratin: Preheat the oven to 180°C (approximately 350°F).
Peel the garlic and rub the gratin dish with the cut surfaces. Scrub and rinse the potatoes, peel and cut into very thin slices. Arrange, slightly overlapping in the baking dish. In a bowl, stir together the cream, cheese and sour cream. Season with salt, nutmeg and pepper and pour over the potatoes. The potatoes should not be completely covered, if necessary use more or less cream.
Bake until golden brown, about 40 minutes. If the gratin is getting too dark, cover with aluminum foil.
For the meat: Heat the broiler. Rinse the meat and pat dry. Sprinkle the entrecote slices with the herbs and then place the pork slices on top. Wrap the meat with bacon and tie with kitchen string. Brush with oil and place on a broiler pan and broil until just cooked through, about 10 minutes. Season with salt and pepper and serve with the gratin.
