Potato-Spinach Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 198.3 μg | (331 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,544 mg | (39 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 3 Tbsps butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 1 egg
- 200 grams Spinach
- 1 kilogram cooked potatoes (chilled)
- 3 slices Toast
- 40 grams Cashews
- 1 Tbsp grainy Mustard
Preparation steps
Peel the onion and garlic and finely chop. Melt 1 tablespoon butter in a large saucepan, sweat the onion and garlic until translucent, add the flour and cook briefly, slowly stir in the milk and cream and simmer for about 10 minutes, until slightly creamy. Season with salt, pepper and nutmeg. Remove from the heat, let cool briefly then stir in the egg.
Trim the spinach, rinse and blanch in salted water until wilted. Shock in ice water, squeeze out excess water then chop coarsely.
Preheat the oven to 180°C (approximately 350°F) convection. Grease a baking dish.
Peel the potatoes and slice. Spread a little sauce over the baking dish, add a layer of potatoes, spinach and sauce, repeat the layers with the remaining potatoes, spinach and most of the sauce. Pour the remaining sauce over top.
For the crust: Crumble the bread and chop coarsely with the cashews in a food processor. Mix in the mustard then sprinkle over the potato-spinach mixture. Sprinkle with the remaining chopped butter and bake until golden brown, about 30 minutes.
