Potato and Ground Meat Gratin with Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 1,825 mg | (46 %) | ||
| Calcium | 527 mg | (53 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 27.6 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 carrots
- ½ Red Bell pepper
- ½ yellow Bell pepper
- 250 grams button Mushroom
- 3 Tomatoes
- 3 onions
- 4 Tbsps butter
- 500 grams Ground lamb
- freshly ground peppers
- salt
- 1 pinch sugar
- 1 Tbsp dried oregano
- ½ tsp Ground cinnamon
- 2 Tbsps Tomato paste
- 3 Tbsps Whipped cream
- 1 Tbsp Mustard
- 400 grams potatoes
- Fat (for the pan)
- 2 eggs
- 250 grams Yogurt (0.1% fat)
- 1 generous pinch Nutmeg
- 150 grams grated Gouda
- slivered almonds (for sprinkling)
Preparation steps
Peel carrots and dice finely. Rinse and halve peppers, remove seeds and ribs and cut into small cubes. Clean mushrooms and slice. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Quarter, remove seeds and dice. Peel onions and chop finely. Heat 2 tablespoons of butter in a pan and saute onions until translucent. Add ground meat and saute until crumbly. Add mushrooms, peppers and carrots and saute briefly. Season with pepper, salt, sugar, oregano and cinnamon. Add tomatoes, tomato paste, cream and mustard and mix well. Simmer, covered, for 10-15 minutes. Peel, rinse and finely slice potatoes. Butter casserole dish and layer ground meat mixture and potatoes in an atlernating manner, finishing with potatoes.
Whisk eggs with yogurt, season with nutmeg, salt and pepper, pour mixture over casserole. Sprinkle with cheese and flaked almonds and bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes. Remove from oven and serve.
