Potato Gratin
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 clove garlic cloves (crushed)
- butter (for the dish)
- 5 cups floury potatoes (peeled and sliced thinly)
- 2 carrots (sliced)
- ⅞ cup cream (30% fat)
- 1 tsp fresh thyme
- ¾ cup Emmentaler cheese (grated)
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Can opener, 1 Wooden spoon
Preparation steps
1.
Heat oven to 190°C (180° fan) 375F, gas 5.
2.
Peel the garlic. Rub the baking dish with the garlic clove and then butter the dish.
3.
Fill the baking dish with alternate layers of potato and carrot slices, finishing with a layer of potatoes.
4.
Mix together the cream, thyme, cheese and creme fraiche and season with salt, pepper and nutmeg. Pour over the vegetables; the potatoes should be just covered. Add a little more cream if necessary.
5.
Bake in the preheated oven for about 45-50 minutes until the top is nicely browned and the vegetables are tender.
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