Potato and Mushroom Casserole
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
483
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams cooked potatoes (from the day before)
- 1 finely chopped shallot
- 1 finely chopped garlic clove
- 100 grams button Mushroom
- 2 Tbsps butter
- 5 Tbsps clear Broth
- 150 grams Whipped cream
- 100 grams Sour cream
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped marjoram
- 1 egg
- 75 grams grated Gruyere (grated)
- butter (for the pan)
- breadcrumbs (for the pan)
- marjoram (for garnish)
Preparation steps
1.
Peel the boiled potatoes and cut into thin slices.
2.
Saute the shallot and garlic in butter. Add the mushrooms and saute. Pour in the broth. Stir in the cream and sour cream. Season with salt, pepper and marjoram.
3.
Remove the sauce from the heat and stir in the egg.
4.
Grease a small casserole dish with butter and sprinkle with breadcrumbs. Alternately layer the potaotes, 50 grams (approximately 1.75 oz) of grated cheese and the mushroom sauce. Complete with the mushroom sauce.
5.
Bake for about 40 minutes at 200°C (approximately 400°F). 10 minutes before the end of the cooking time, sprinkle with the remaining cheese. Serve garnished with marjoram.
