Potato Gratin with Endives
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
512
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,009 mg | (25 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 600 grams waxy potatoes
- 4 Endive
- 300 milliliters Whipped cream
- 100 grams grated Cheese (such as Gruyère, Emmentaler)
- 50 grams Crème fraiche
- salt
- Nutmeg
- freshly ground peppers (from the mill)
- 2 slices Prosciutto
- 1 Tbsp parsley
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Peel the garlic and rub the baking dish with the cut surfaces. Rinse the potatoes, peel and cut into very thin slices using a knife or mandoline. Rinse the endives and cut in half lengthwise. Arrange the potatoes evenly in layers in the baking dish.
Stir the cream together with the cheese and sour cream. Season with salt, nutmeg and pepper and pour over the potatoes. Place the endive with the cut surfaces up on top of the potatoes and press slightly. Cut the ham into strips and sprinkle on top. Bake in the preheated oven until golden brown, about 45 minutes. If the gratin is browning too quickly, cover with aluminum foil and continue to bake.
2.
Serve sprinkled with parsley.
