Potato Casserole with Goat Cheese
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 242 mg | (6 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 40 grams Pastry flour
- 2 Tbsps vegetable oil
- 2 Tbsps olive oil
- 1 tsp mustard powder
- ¼ tsp paprika
- ¼ tsp Chili powder
- 1 garlic clove (pressed)
- 150 milliliters milk
- 4 Tbsps Mashed potatoes (from a package)
- 5 eggs
- 75 grams Goat cheese
- 25 grams pecorino romano (coarsely grated)
- salt
- freshly ground peppers
Preparation steps
1.
Heat oil with spices and garlic in a pan for 1 minute. Let cool briefly, mix with flour, stir in milk and mashed potatoes.
2.
Heat again until mixture begins to bubble, remove from the heat and let cool. Separate eggs, add egg yolk to the pan and mix. Crumble goat cheese and mix in a bowl with pecorino. Add to the pan and mix.
3.
Beat egg whites until very stiff, carefully fold into cheese mixture. Spoon cheese mixture into individual ramekins until two-thirds full and bake in a preheated 220°C (approximately 425°F) oven for 20 minutes. Serve immediately.
