Mushroom and Potato Gratin

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Mushroom and Potato Gratin
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
1084
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,084 kcal(52 %)
Protein76.54 g(78 %)
Fat26.85 g(23 %)
Carbohydrates142.39 g(95 %)
Sugar added0 g(0 %)
Roughage39.27 g(131 %)
Vitamin A188.35 mg(23,544 %)
Vitamin D0 μg(0 %)
Vitamin E0.11 mg(1 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.05 mg(5 %)
Niacin2.32 mg(19 %)
Vitamin B₆0.28 mg(20 %)
Folate51.59 μg(17 %)
Pantothenic acid0.07 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C57.89 mg(61 %)
Potassium1,008.24 mg(25 %)
Calcium196.44 mg(20 %)
Magnesium37.46 mg(12 %)
Iron47.49 mg(317 %)
Zinc0.54 mg(7 %)
Saturated fatty acids5.65 g
Cholesterol15.42 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5 cups
all-purpose potatoes (peeled)
6 cups
Porcini mushroom (cleaned with kitchen paper and finely sliced)
2 cloves
garlic (peeled and finely chopped)
1 cup
fresh parsley (rinsed, dried and finely chopped)
4 sprigs
oregano (rinsed, dried and finely chopped)
4 tablespoons
freshly grated Nutmeg
1 tablespoon
1 cup
½ cup
Pecorino (freshly grated)

Preparation steps

1.
Heat the oven to 200°C conventional / 180°C fan assisted/ 400°F / gas 6.
2.
Boil the potatoes for about 20 minutes until done.
3.
Fry the mushrooms in 2 tbsp of oil. Add the garlic and herbs reserving 1-2 tbsp of herbs to garnish. Fry for a further 3-4 minutes. Season with salt, pepper, nutmeg and lemon juice.
4.
Grease an oven-proof dish with the remaining oil.
5.
Drain the potatoes, chop into slices and layer up in the dish with the mushroom mixture.
6.
Pour over the broth and scatter with pecorino.
7.
Bake for around 20 minutes until golden brown and serve scattered with the reserved herbs.