Potato and Spinach Gratin
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
534
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 320.7 μg | (535 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,117 mg | (28 %) | ||
| Calcium | 462 mg | (46 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
Preparation steps
1.
Preheat the oven to 180°C (approximately 350ºF).
2.
Rinse, trim and coarsely chop the spinach.
Peel and finely chop the garlic and the onion. Sauté together in some butter, stir in the spinach and simmer until the liquid has evaporated. Remove from the heat and season with salt, pepper and nutmeg.
3.
Peel and rinse the potatoes and cut into thin slices. Grate the cheese.
4.
Layer the potatoes alternately with the spinach mixture, the crème fraîche and the cheese in a baking dish and season each layer with salt and pepper. End with a layer of crème fraîche and cheese and distribute small pieces of butter over the top.
Bake for about 50 minutes until golden brown. If the gratin becomes too dark, cover with aluminum foil.
Serve hot.
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