Potato Salmon Gratin
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
687
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,517 mg | (38 %) | ||
| Calcium | 434 mg | (43 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel and thinly slice the potatoes. Bring the cream and milk to a boil in a large saucepan. Add the potatoes slices. Simmer for about 10 minutes, stirring occasionally. Season with salt and pepper.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Rinse the parsley, shake dry, pluck the leaves and chop. Thinly slice the salmon. Remove the potatoes from the cream mixture and layer in a baking dish with the salmon. Sprinkle some of the cheese and parsley between each layer. Whisk the remaining cream mixture and eggs. Spread the egg-cream over the gratin and sprinkle with the remaining cheese. Bake for about 35 minutes. Remove from the oven and serve immediately.
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