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Ingredients
Gratin of Potatoes and Beets
- Ingredients
- 400 grams waxy potatoes
- 1 Tbsp olive oil
- 2 garlic cloves
- salt
- freshly ground peppers
- 400 grams Beets (cooked and peeled)
- 150 milliliters Whipped cream
- 3 eggs
- 1 Tbsp freshly chopped thyme
- olive oil (for the pan)
- 100 grams Goat cheese
Peel, rinse and thinly slice the potatoes. Heat 1 tablespoon oil in a nonstick skillet and saute the potatoes about 8 minutes. Peel the garlic and chop finely. Add to the potatoes and sauté briefly. Remove from the heat and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F) convection.
Cut the beets into thin slices. In a bowl, whisk the cream with the eggs and the thyme and season with salt and pepper.
Oil a baking pan with oil and arrange a layer of potatoes in the bottom. Top with a layer of beets and crumble some goat cheese over. Repeat layering until all the potatoes, beets and cheese have been used. Pour the cream mixture over and bake until set, about 30 minutes.
Remove from the oven, let cool briefly and serve as desired in the pan.
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |