Potato Casserole with Mushrooms
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 870 mg | (22 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams mixed Mushrooms (such as porcini or oyster mushrooms)
- 2 garlic cloves
- 600 grams waxy potatoes
- 100 milliliters Whipped cream
- 2 eggs
- 50 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 100 grams freshly grated Gruyere
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F). Wipe mushrooms clean and thinly slice. Peel and finely chop garlic. Peel and thinly slice potatoes. Set 2 tablespoons of the mushrooms aside. Layer remaining mushrooms and potatoes in a greased baking dish.
2.
Whisk cream with eggs, garlic and broth and season generously with salt, pepper, and nutmeg. Pour mixture over the gratin. Potatoes should be barely covered. If needed, add a little more cream. Sprinkle top with reserved mushrooms and cheese. Bake until golden-brown, about 45 minutes. Remove and serve immediately.
