Chanterelle and Ham Gratin with Béchamel Sauce

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Chanterelle and Ham Gratin with Béchamel Sauce
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
642
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie642 cal.(31 %)
Protein31 g(32 %)
Fat52 g(45 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.9 mg(113 %)
Vitamin D6.3 μg(32 %)
Vitamin E2.5 mg(21 %)
Vitamin K8.9 μg(15 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin23.9 mg(199 %)
Vitamin B₆0.3 mg(21 %)
Folate85 μg(28 %)
Pantothenic acid6.2 mg(103 %)
Biotin43.3 μg(96 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C30 mg(32 %)
Potassium1,060 mg(27 %)
Calcium678 mg(68 %)
Magnesium76 mg(25 %)
Iron15.1 mg(101 %)
Iodine24 μg(12 %)
Zinc4.9 mg(61 %)
Saturated fatty acids27.6 g
Uric acid93 mg
Cholesterol237 mg
Complete sugar7 g

Ingredients

for
4
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

1.

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. 

2.

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. 

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