Mille-Feuille Potato Gratin
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- salt
- freshly ground peppers
- 250 milliliters Sour cream
- 3 eggs
- ground paprika
- ¼ bunch Chives
- Fat (for the baking dish)
Preparation steps
1.
Boil the potatoes, peel, let cool and cut into thin slices.
2.
Preheat the oven to 200°C (approximately 400°F) and grease a baking dish with vegetable oil.
3.
Whisk the sour cream with the eggs, and season liberally with salt, pepper and paprika. Alternate layering the potatoes and the egg cream into the baking dish. The last layer should be egg cream. Bake in the oven for about 15 minutes, until the egg cream is firm.
4.
Meanwhile, chop the chives into small rings.
5.
Allow to cool slightly, then remove the gratin from the mold and serve sprinkled with chives and freshly ground pepper.
