Potato and Mushroom Gratin with Onions
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
408
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 28.3 μg | (63 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,250 mg | (31 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams potatoes
- 500 grams yellow onion
- 500 grams button Mushroom
- 2 Tbsps lemon juice
- 2 tsps thyme
- 2 Tbsps Pumpkin seed
- 1 scoop Mozzarella (diced)
- ⅛ l Broth
- 8 Tbsps olive oil
- salt
- freshly ground peppers
- thyme (to sprinkle)
- Aluminum foil
Preparation steps
1.
Rinse potatoes and cut into slices.
2.
Peel onions and cut lengthwise into thin strips.
3.
Clean mushrooms.
4.
Oil baking dish and layer potatoes, mushrooms and onions decoratively, making potatoes and onions a last layer. Season each layer with salt, pepper and thyme. Sprinkle with lemon juice and add broth. Sprinkle with mozzarella cubes and pumpkin seeds, drizzle with good amount of olive oil.
5.
Bake in preheated oven at 175°C (approximately 350°F) for about 1 hour or until potatoes are tender. For the first half an hour, cover dish with aluminum foil.
6.
Sprinkle with thyme and serve.
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