Potatoes Au Gratin with Prosciutto and Rosemary
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
160
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 small, waxy potatoes
- salt
- 175 grams Hard cheese (sliced, such as mountain cheese, Emmentaler)
- 6 slices Prosciutto
- 1 Tbsp pickled, green peppercorns
- 80 grams Anchovy paste
- 3 sprigs rosemary
Preparation steps
1.
Peel the potatoes and cook in boiling salted water until al dente, about 20 minutes. Drain and let liquid evaporate.
2.
Preheat the oven to 200°C (approximately 400°F). Line baking sheet with parchment paper.
3.
Flatten the potatoes slightly and place on the sheet. Cut the cheese into 12 equal pieces and place a piec on each on the potatoes. Cut prosciutto slices in half and roll each half slightly. Place on the cheese. Mix peppercorns with the anchovy paste and place 1 teaspoon on each piece of prosciutto. Rinse the rosemary, shake dry and pluck the needles. Spread on the anchovy paste and bake potatoes in the oven for 10-15 minutes.
4.
Serve warm or at room temperature.
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