Potato and Swiss Chard Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,528 mg | (38 %) | ||
| Calcium | 613 mg | (61 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 kilogram new potatoes
- salt
- 1 herb Swiss chard (About 500 grams)
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 50 grams Almond slivers
- white freshly ground pepper
- 30 grams butter
- 20 grams Pastry flour
- 250 milliliters milk
- 250 milliliters clear Broth (Instant)
- 150 grams Raclette Cheese
- 100 grams Blue cheese
- butter (for the pan)
Preparation steps
Scrub potatoes thoroughly and cook for 25 minutes in salted water. Then drain and peel.
Rinse and spin dry chard. Chop leaves coarsely and finely chop stems. Peel and chop onion and garlic. Heat oil in a large saucepan. Toast almonds until golden brown, add onion and garlic and saute until soft. Add chard and saute, covered, for 8-10 minutes. Season with salt and pepper lightly.
Heat butter in a pan and add flour, whisking. Deglaze pan with milk and broth and simmer briefly, stirring. Grate raclette cheese. Cut blue cheese into small pieces. Add 100 grams (approximately 3 1/2 ounces) of raclette cheese and blue cheese to the bechamel sauce and melt, stirring. Season with pepper.
Slice potatoes and butter gratin pan. Layer half of potatoes in the pan and spread with chard. Layer remaining potatoes and pour sauce over each layer. Sprinkle with remaining cheese and bake in preheated oven at 200°C (approximately 400°F) (fan oven 180°C, gas mark 3) for about 30 minutes. Remove from the oven and serve.
