Potato Casserole
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
3250
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,250 cal. | (155 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 253 g | (218 %) | ||
| Carbohydrates | 177 g | (118 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 29.6 mg | (247 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 195 mg | (205 %) | ||
| Potassium | 4,710 mg | (118 %) | ||
| Calcium | 2,291 mg | (229 %) | ||
| Magnesium | 341 mg | (114 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 13.1 mg | (164 %) | ||
| Saturated fatty acids | 155.4 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 674 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 kilogram waxy potatoes
- 2 Tbsps butter
- 600 milliliters Whipped cream (at least 30% fat content)
- 1 garlic clove
- salt
- freshly ground peppers
- Nutmeg
- 125 grams grated Emmentaler cheese
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Peel, rinse and dry the potaotes. Plane the potatoes into thin slices and place in a buttered casserole dish.
2.
Peel and finely chop the garlic. Grind the garlic finely with a little salt. Boil the cream and season with salt, pepper and nutmeg. Pour the cream over the potatoes, so that they are barely covered.
3.
Sprinkle the cheese over the potatoes and bake for 40 minutes. Remove from the oven and let cool slightly. Serve hot.
