Potato & Leek Gratin
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 45.8 μg | (76 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,193 mg | (30 %) | ||
| Calcium | 691 mg | (69 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat oven to 375°. F.
2.
In a skillet over medium heat, melt 2 tablespoons butter. Add mushrooms and cook, stirring frequently, about 5 minutes. Clean and chop the leeks and add to the mushrooms. Cook an additional 3-5 minutes, or until the leeks are tender. Remove from heat and set aside.
3.
Rub 2-qt. casserole dish or gratin pan with the remaining butter. Set aside
4.
Peel potatoes and cut into 1/4-in. slices. Cover bottom of dish with 1/4 of potato slices. Spread 1/2 of cooked mushrooms and leeks on potatoes and sprinkle with salt and pepper. Layer another 1/4 of potato. Sprinkle with 1/2 of the cheese. Repeat layers. Sprinkling each layer with salt and pepper. End with a potato and cheese layer.
5.
.
6.
Cover dish and bake 20 minutes. Uncover and continue baking until tender when pierced with a fork and brown on top, about 30 minutes. Serve hot.
