back to cookbook
Pineapple and Potato Gratin with Goat Cheese
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

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)
back to cookbook
print shopping list
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.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week