Pineapple and Potato Gratin with Goat Cheese
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 247 kcal | (12 %) | ||
| Protein | 8.8 g | (9 %) | ||
| Fat | 10.7 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- 300 milliliters Vegetable broth
- 1 each red and green Bell pepper
- 1 small chili pepper
- 2 Tbsps olive oil
- Salt peppers
- 150 grams Pineapple
- 100 grams new Goat cheese
- rosemary (for sprinkling)
Preparation steps
1.
Peel, rinse and slice potatoes. Cook in broth for 15-20 minutes.
2.
Quarter bell peppers, remove seeds and ribs, rinse and chop finely. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Heat oil in a pan and saute chile pepper briefly. Season with salt and pepper. Drain potatoes well. Cut pineapple into thin slices.
3.
Layer all prepared ingredients in a greased casserole pan. Crumble goat cheese and sprinkle over. Broil under a hot broiler for a few minutes or until cheese melts, watching carefully. Sprinkle with rosemary and serve.
