Potato Pancetta Casserole
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
731
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,359 mg | (34 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse the potatoes and cook in salt water for about 20 minutes. Drain, rinse in cold water, drain, peel and slice.
2.
Peel the onion, cut into thin rings, blanch, rinse and drain. Mix the sour cream and eggs. Set 1/4 aside.
3.
Cut the pancetta into cubes and cook in a dry pan. Remove from the heat and mix with the sour cream. Season with salt and pepper.
4.
Mix the potatoes and onion. Pour the mixture into a buttered baking dish and cover with the remaining sour cream. Bake for about 25 minutes. Serve sprinkled with parsley.
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