Potato Fennel Gratin
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
396
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 349 mg | (35 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 1 garlic clove
- 400 grams Fennel
- 600 grams potatoes
- 30 grams butter
- 30 grams Pastry flour
- 350 milliliters milk
- 1 Tbsp Caper
- 5 Anchovy fillet (in oil)
- ½ tsp grated Lemon peel
- 100 grams Goat cheese
- salt
- freshly ground peppers
- Worcestershire sauce
- butter (for the pan)
- Arugula (for garnish)
Preparation steps
1.
Peel and finely chop the onion and garlic. Rinse the fennel and cut into thin columns. Peel and thinly slice the potatoes.
Melt the butter in a saucepan. Saute the onion and garlic over low heat, until soft. Dust with flour and saute briefly. Slowly stir in the milk. Simmer for 3-5 minutes, until the bechamel sauce has thickened.
Finely chop the capers and anchovies. Mix the capers, anchovies, lemon zest and goat cheese. Season with salt, pepper and worcestershire sauce.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Grease four ovenproof ramekins with butter. Alternately layer the potato and fennel slices. Cover with the bechamel and anchovy sauces. Bake for about 45 minutes. Serve garnished with arugula.
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