Creamy Potato Cheese Bake
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 903 mg | (23 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 ½ cups waxy potatoes (peeled and sliced)
- 1 ⅔ cups cream
- 1 clove garlic cloves (finely chopped)
- 2 scallions (white parts only, sliced)
- 2 Tbsps Crème fraiche
- salt
- coarsely ground peppers
- Nutmeg (freshly grated)
- ½ cup grated Cheese (e. g. Gruyère, Emmental)
Preparation
Kitchen utensils
1 Skillet, 1 Casserole dish, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Grill pan, 1 Can opener, 1 Small bowl, 1 Wooden spoon, 1 Brush, 1 Paper towel
Preparation steps
1.
Arrange the potato slices neatly in the gratin dish in overlapping layers. Mix the cream, grated cheese, spring onions and creme fraiche, season with salt and nutmeg and pour over the potatoes. The potatoes should be barely covered, adjust the amount of cream as necessary.
2.
Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for 35-45 minutes, until golden brown. Test with a fork to see if the potatoes are cooked: it will go in and come out again easily when the potatoes are cooked.
3.
Switch on the grill for the last 10 minutes to crisp and brown the top layer of potatoes. Serve seasoned with coarsely ground pepper.
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