Individual Potato Gratins
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5.333 cups waxy potatoes
- 1 ⅔ cups cream
- 1 clove garlic cloves
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- ½ cup grated Cheese (e. g. Gruyère, Emmental)
Preparation
Kitchen utensils
2 Wooden skewers, 1 Cutting board, 1 Small knife, 1 Small bowl, 1 Teaspoon, 1 Brush, 1 Non-stick pan, 1 Slotted spatula, 1 Paper towel
Preparation steps
1.
Peel the garlic. Rub the baking dishes with the garlic.
2.
Wash, peel and thinly slice the potatoes, using a mandolin vegetable slicer if available. Then arrange in the dishes in even, overlapping layers. Mix the cream, grated cheese and creme fraiche, season with salt, pepper and nutmeg and pour over the potatoes. The potatoes should be barely covered, use more or less cream as necessary.
3.
Bake in a preheated oven (180°C with top and bottom heat) for about 35-45 minutes, or until golden brown. Test with a fork to see if the potatoes are done: if the fork can be inserted and pulled out again easily the potatoes are cooked. Turn on the grill for the last 10 minutes to brown the top layer of potatoes.
