Soul Food
Potato Gratin
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
525
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- soft butter (for greasing)
- 1 kilogram predominantly waxy potatoes
- 1 garlic clove
- 300 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 100 grams grated Cheese (such as Gouda, Edam)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350ºF) and grease a baking dish with butter.
2.
Rinse and peel the potatoes and slice them lengthwise into thin slices. Layer them, overlapping slightly, into the dish.
Peel and crush the garlic and mix into the cream. Season well with salt, pepper and nutmeg and pour over the potatoes.
Shower the cheese over the casserole and bake for about 1 hour. Cover with aluminum foil if necessary to avoid burning.
3.
Serve garnished to taste with fresh chervil and sea salt.
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