Ground Meat and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,851 mg | (46 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- olive oil
- 500 grams mixed Ground meat
- 500 grams Tomatoes
- 2 Tbsps Tomato paste
- 2 Tbsps freshly cut Basil
- salt
- freshly ground peppers
- 800 grams predominantly waxy potatoes
- 200 grams Chanterelle
- 100 grams Crème fraiche
- 75 grams grated Sliced cheese (such as Raschera)
- Basil (for garnishing)
Preparation steps
Peel onion and garlic and chop finely. Heat 1-2 tablespoons of oil in a pan and saute onion and garlic until translucent. Add ground meat and cook until crumbly. Rinse and dry tomatoes, cut out stems and slice one tomato, chop the rest of tomatoes. Add tomato paste to ground meat and saute briefly. Add chopped tomatoes and saute briefly as well. Add a little water and simmer for about 20 minutes, stirring occasionally. Add more water, if needed. Remove from heat, add basil and season with salt and pepper.
Grease baking dish with a little oil.
Peel potatoes and cut into 2-3 mm slices (approximately 1/6 inch). Layer 1/3 of potato slices in the baking dish. Spread half of ground meat mixture and cover with the next layer of potatoes. Spread the rest of meat mixture and top with remaining potatoes. Season each potato layer with salt and pepper. Arrange tomato slices on top and spread sour cream on top. Clean mushrooms and leave whole or halve, depending on size. Layer on top of gratin and sprinkle cheese on top. Bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes or until golden brown.
Garnish with basil and serve.
