French Potato Gratin
Healthy, because
Even smarter
Nutritional values
Potato gratin the French way is not only quickly made, but also indescribably delicious! In addition, potato gratin keeps you full for a long time - this is due to the long-chain carbohydrates which the body can only digest slowly.
Depending on the oven, the cooking time for a potato casserole may vary slightly. It is best to prick the potatoes with a knife or fork and check whether they are already tender.
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 garlic clove
- 800 grams waxy potatoes
- 350 milliliters Whipped cream
- 50 grams grated Cheese (such as Gruyère, Emmentaler)
- 2 Tbsps Crème fraiche
- salt
- peppers
- Nutmeg (freshly grated)
Preparation steps
Peel and halve garlic. Rub gratin dish with garlic.
Peel and rinse potatoes, cut into thin slices. Layer potatoes in a dish, overlapping. Whisk cream, cheese and sour cream, season with salt, pepper and nutmeg. Pour mixture over potatoes so that potatoes are just covered. Bake in preheated oven at 180°C (approimately 350°F) for about 30-40 minutes or until golden brown.
If desired, roast under a broiler for the last 10 minutes to make a crispy crust. Remove from oven and serve.
