Potato Gratin
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
3791
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,791 cal. | (181 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 217 g | (187 %) | ||
| Carbohydrates | 357 g | (238 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.7 g | (82 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 7 μg | (35 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 45 μg | (75 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 47.1 mg | (393 %) | ||
| Vitamin B₆ | 3.8 mg | (271 %) | ||
| Folate | 373 μg | (124 %) | ||
| Pantothenic acid | 11.7 mg | (195 %) | ||
| Biotin | 45.1 μg | (100 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 389 mg | (409 %) | ||
| Potassium | 9,038 mg | (226 %) | ||
| Calcium | 1,914 mg | (191 %) | ||
| Magnesium | 582 mg | (194 %) | ||
| Iron | 18.7 mg | (125 %) | ||
| Iodine | 148 μg | (74 %) | ||
| Zinc | 16.5 mg | (206 %) | ||
| Saturated fatty acids | 133.9 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 580 mg | |||
| Complete sugar | 56 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 garlic clove
- 2 kilograms potatoes
- 500 milliliters Whipped cream
- 500 milliliters milk
- 50 grams Crème fraiche
- salt
- freshly ground peppers
- Nutmeg
- 100 grams grated Cheese (such as Gruyère, Emmentaler)
- 1 sprig rosemary
- Red pepper flakes
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel the garlic and rub over the baking dish. Rinse the potatoes, peel and cut into very thin slices. Layer the potatoes in the baking dish. Mix the cream, milk, cheese and creme fraiche. Season with salt, pepper and nutmeg. Pour the cream over the potatoes, so that the potatoes are barely covered.
3.
Bake for 40-50 minutes, until golden brown. Serve sprinkled with rosemary and red pepper flakes.
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