Potato Kale Gratin
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
535
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 631.1 μg | (1,052 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,271 mg | (32 %) | ||
| Calcium | 675 mg | (68 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel and thinly slice the potatoes.
2.
Peel and finely chop the onions and carrots. Saute in 1 tablespoon of hot oil. Mix the potato slices, half of the cheese, the onions and carrots and season with salt, pepper and nutmeg.
3.
Place the kale in a large pan with 1 tablespoon of oil. Cook for 5 minutes. Add the pressed garlic, capers, mustard and the creme fraiche. Season with salt, pepper and coriander.
4.
Grease a baking dish with the remaining oil.
5.
Loosely mix the potato and carrot mixture with the kale. Pour into the baking dish, sprinkle with the remaining cheese and bake for about 45 minutes at 180°C (approximately 350°F). Serve immediately.
