Potato Casserole with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,376 mg | (34 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 35.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 312 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- 500 milliliters Whipped cream
- 1 garlic clove
- 2 Tbsps Crème fraiche
- 3 eggs
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 100 grams grated Cheese (such as Gruyère, Emmentaler)
- 200 grams Chanterelle
- 2 Tbsps butter
- 2 Tbsps parsley (chopped)
Preparation steps
Peel garlic. Rub a baking dish (about 12 x 30 cm/approximately 5 x 12 inches) with the garlic clove.
Scrub the potatoes, peel and cut into 2-3 mm (approximately 1/8-inch) thick slices.
Stir together the cream, eggs and creme fraiche. Season with salt, nutmeg and pepper.
Layer potatoes in the baking dish alternately with the egg mixture and cheese. Continue layering until all ingredients are used, topping with a layer of cheese. The potatoes should be barely covered with the liquid.
Bake in preheated oven at 180°C (approximately 350°F) until golden brown, 40-50 minutes.
Clean mushrooms and place in a baking dish, add butter in small pieces over the mushrooms, season with salt and pepper and during the final 15-20 minutes of cooking the potatoes, place mushrooms in the oven. Turn mushrooms occasionally while roasting in the oven.
Sprinkle with parsley and serve.
