Chanterelle and Ham Gratin with Béchamel Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 43.3 μg | (96 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 678 mg | (68 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 15.1 mg | (101 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 27.6 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 250 milliliters milk
- 250 milliliters Whipped cream
- salt
- 2 Tbsps lemon juice
- freshly ground peppers
- Nutmeg
- 2 eggs
- For gratin
- 800 grams Chanterelle
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 Tbsp freshly chopped thyme
- salt
- freshly ground peppers
- 150 grams ham (sliced)
- 150 grams grated Emmentaler cheese
- thyme (or marjoram)
Preparation steps
For the sauce: heat butter in a pan and add flour, saute briefly until light brown. Add milk and cream an whisk until smooth. Simmer, stirring, for about 10 minutes on low heat. Season with salt, lemon juice and nutmeg.
For the gratin: clean chanterelles, leave whole or halve, depending on size. Peel garlic and chop finely. Heat oil in a pan and saute mushrooms, few at a time, until browned. Remove from pan. With a last mushroom portion, add garlic and thyme to the pan and saute briefly. Add the rest of mushrooms. Season lightly with pepper and salt and arrange in 4 ramekins. Cut ham into strips and sprinkle over mushrooms. Beat eggs, add to the sauce and pour sauce over mushrooms. Sprinkle with cheese and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown. Garnish with fresh thyme or marjoram and serve.
