Pork and Leek Gratin with Cheese
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
765
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 62.5 μg | (104 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 640 mg | (64 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 33.2 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 stalks Leeks
- 2 Tbsps butter
- salt
- freshly ground peppers
- 100 milliliters dry white wine
- 500 grams Roasted pork (cooked day before)
- 250 milliliters Whipped cream
- 2 eggs
- 100 grams grated Emmentaler cheese
- 75 grams grated Cheese (such as Parmesan)
- 2 Tbsps scallions
Preparation steps
1.
Rinse and dry leeks and cut diagonally into rings. Heat butter in a pan and saute for 1-2 minutes, season with salt and pepper. Deglaze pan with white wine and remove from heat. Cut roast into slices and layer pork slices and leeks (without cooking juices) in a baking dish. Add broth to the pan and bring to a boil. Add cream and reduce to a half. Remove from heat, cool slightly and whisk with eggs and Emmental. Pour mixture over pork and leeks and season with salt and pepper, sprinkle with Parmesan. Bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes or until golden brown.
2.
Sprinkle with chives and serve.
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