Scalloped Potatoes with Vegetable Filling
(Percentage of daily recommendation)
|Calorie||5,624 kcal||(268 %)|
|Protein||1,010.79 g||(1,031 %)|
|Fat||130.13 g||(112 %)|
|Carbohydrates||38.47 g||(26 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.63 g||(15 %)|
|Vitamin A||741.39 mg||(92,674 %)|
|Vitamin D||3.98 μg||(20 %)|
|Vitamin E||10.15 mg||(85 %)|
|Vitamin B₁||2.44 mg||(244 %)|
|Vitamin B₂||3.83 mg||(348 %)|
|Niacin||640.17 mg||(5,335 %)|
|Vitamin B₆||19.65 mg||(1,404 %)|
|Folate||180.3 μg||(60 %)|
|Pantothenic acid||31.56 mg||(526 %)|
|Biotin||0.35 μg||(1 %)|
|Vitamin B₁₂||11.36 μg||(379 %)|
|Vitamin C||33.28 mg||(35 %)|
|Potassium||9,151.5 mg||(229 %)|
|Calcium||729.91 mg||(73 %)|
|Magnesium||981.75 mg||(327 %)|
|Iron||35.33 mg||(236 %)|
|Zinc||33.36 mg||(417 %)|
|Saturated fatty acids||38.14 g|
Rinse potatoes and cook for about 25 minutes in boiling salted water. Strain, dry, leave to cool slightly, then scoop out a little. Leave a 1 cm (approximately 1/2 inch) opening. Mash scooped potato with fork.
Preheat the oven to 220°C (430°C) top and bottom.
Rinse carrots and leeks, trim and peel, cut into strips and cook for about 3 minutes in 200 ml (approximately 1 cup) of salt water. Drain, mix with 80 g (3 ounces) of cheese, salt and pepper and season with paprika. Mix the vegetables with corn and mashed potatos. Cut chicken breast into thin strips, season and fry for about 5 minutes in the vegetable oil. Then mix with the vegetables.
Fill potatoes with vegetable mixture and add cheese sauce. Sprinkle remaining cheese on it and cook for about 15 minutes in the preheated oven. Remove and serve immediately.