Porcini and Potato Gratin
Porcini and Potato Gratin - A taste of autumn: aromatic mushrooms with spicy side dish.
Healthy, because
Even smarter
Nutritional values
Porcini mushrooms are high in fiber as well as antioxidants, while cheese brings lots of protein to this dish.
Serve this gratin with something green and simple to cut the fat, like a side salad with a light vinaigrette.
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,319 mg | (33 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 105 mg |
Ingredients
- Ingredients
- 1 garlic clove
- 2 tsps butter
- 28 ozs potatoes
- 1 egg
- 13 ozs
- 2 Tbsps Sour cream
- salt
- peppers
- Nutmeg
- 3 Tbsps grated Cheese (such as Gruyere)
- 22 ozs Porcini mushroom
- 4 stalks Chervil
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
Preparation steps
Peel the garlic and rub on the bottom of a baking dish. Grease the dish with 1 teaspoon of butter.
Rinse, peel and thinly slice the potatoes. Layer the potato slices in the baking dish.
Separate the eggs. Whisk the egg yolk, milk and sour cream. Season generously with salt, pepper, and nutmeg. Pour the mixture over the potatoes. Sprinkle with cheese and bake for 35 minutes at 450°F, until golden brown.
Rinse the mushrooms and cut into 1/2" thick slices. Heat the remaining butter in a pan and saute the mushrooms over medium heat for 2-3 minutes, until golden brown on both sides. Season with salt and pepper.
Rinse, shake dry and chop the chervil (set aside a few leaves for the garnish). Mix the oil, lemon juice and chervil.
Divide the potato gratin on plates. Add the mushrooms and herb sauce. Serve garnished with the remaining chervil.
