Sausage and Potato Gratin
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
2743
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,743 cal. | (131 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 172 g | (148 %) | ||
| Carbohydrates | 192 g | (128 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16 g | (53 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 109.7 μg | (183 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 42.5 mg | (354 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 245 mg | (258 %) | ||
| Potassium | 5,560 mg | (139 %) | ||
| Calcium | 1,225 mg | (123 %) | ||
| Magnesium | 377 mg | (126 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 17.1 mg | (214 %) | ||
| Saturated fatty acids | 93.8 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 446 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the potatoes, rinse, cook in boiling salted water for 5 minutes, drain, pat dry with paper towels and cut into slices. Peel the onion and finely chop. Remove the sausage casings and cut into slices.
2.
Grease a 23 cm (approximately 9 inch) springform pan. Alternately layer in the potatoes, onions, sausage and cheese, seasoning each layer with salt and pepper and adding a few pieces of chopped butter. Sprinkle 1/2 the parsley over top and cover with aluminum foil.
3.
Bake in a preheated oven at 180°C (approximately 350°F) for 1 hour. Remove the foil and broil for 2 minutes, until golden brown. Let cool in the pan for 10 minutes then loosen the rim, sprinkle with the remaining parsley and serve cut into wedges.
