French potato gratin
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.