Mixed Potato Gratin
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
470
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams waxy potatoes
- 400 grams Sweet potato
- 1 garlic clove
- 1 Tbsp soft butter
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 Tbsp freshly chopped rosemary
- 250 milliliters Whipped cream
- 170 grams Mozzarella
- 1 Tbsp olive oil
- 1 sprig rosemary
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Scrub and rinse the potatoes and sweet potatoes, peel as desired and cut lengthwise into slices. Peel and halve the garlic and rub the cut surfaces and the gratin dish with butter and garlic. Distribute the potatoes and sweet potatoes in the gratin dish. Season with salt, pepper and nutmeg and sprinkle with rosemary. Pour in the cream until the potato pieces are barely covered. Bake until golden brown, about 45 minutes.
3.
Cut the mozzarella into slices and spread on top of the potatoes about halfway through the baking time.
4.
To serve, sprinkle with oil and season with salt and pepper and garnish with rosemary sprig.
