Potato Mushroom Casserole
Potato Mushroom Casserole - Layer after layer a delight
Healthy, because
Even smarter
Nutritional values
Caps are a great source of protein - not for nothing they are called "meat of the forest": Porcini mushrooms are tops in their genus. They also provide provitamin D, which our body can convert into vitamin D, which ensures strong defenses, bones, and muscles.
Potato casserole can also be prepared with any other mushrooms, such as mushrooms or chanterelles, depending on your preference.
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 30.8 μg | (68 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,688 mg | (42 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 36 ozs waxy potatoes
- 18 ozs Porcini mushroom
- 1 onion
- 2 garlic cloves
- 2 Tbsps butter
- salt
- peppers
- 3 ozs Parmesan
- 5 ozs Vegetable broth
- 5 ozs Whipped cream
- 7 ozs Crème fraiche
- 4 Tbsps Sunflower seed
- 2 ozs leaf lettuce
- 1 Tbsp Vinegar
- 1 Tbsp Canola oil
Kitchen utensils
Preparation steps
Wash, peel and slice the potatoes. Clean the porcini mushrooms, rub them and cut into slices. Peel and finely dice onion and garlic. Heat 1 tablespoon butter in a pan. Add onion, garlic and porcini mushrooms and sauté over high heat for 3-4 minutes.
Grate Parmesan cheese. Mix vegetable broth, whipping cream, and crème fraîche, season with salt and pepper. Mix in half of the sunflower seeds and Parmesan. Layer potatoes and porcini mushrooms in a buttered baking dish and pour the cream mixture over. Bake potato casserole in preheated oven at 175 °C / 350˚ F for approx. 1 hour.
Sort leaf lettuce, wash, shake dry, mix with vinegar and canola oil, and arrange on top of the potato casserole. Top with remaining sunflower seeds and serve.
