Potato Gratins
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
442
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 913 mg | (23 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 800 grams waxy potatoes
- 150 milliliters Whipped cream
- 150 milliliters milk
- 100 grams grated Cheese (such as Gruyère, Emmentaler)
- 1 Tbsp freshly chopped thyme
- 100 grams Crème fraiche
- salt
- Nutmeg
- peppers
- thyme (for garnishing)
Preparation steps
1.
Preheat the oven to 180 ° C upper and lower heat.
2.
Peel and halve garlic, rub 4 ramekins with garlic halves. Peel and rinse potatoes, slice thinly. Arrange potato slices in ramekins.Whisk cream with milk, cheese, thyme and creme fraiche. Season with salt, nutmeg and pepper and pour over potatoes until potatoes are just covered.
3.
Bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes or until golden brown. If gratin browns too quickly, cover with aluminum foil.
4.
Sprinkle with thyme and serve.
