Sliced Potato Gratin
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,209 mg | (30 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Whole milk
- 1 cup double cream
- 2 cloves garlic cloves (crushed)
- thyme
- 6 ½ cups floury potatoes (peeled and sliced)
- 1 onion (sliced)
- 2 Tbsps butter (softened)
- 2 Tbsps black Poppy seeds
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 150°C(130° fan)|300F|gas 2. Warm the milk, cream, garlic, and thyme in a saucepan until just simmering.
2.
Strain into a jug and set to one side. Rinse the potatoes in a bowl of water and then drain and pat dry with kitchen paper.
3.
Butter an oval baking dish and pour in some of the milk and cream. Layer the potato and onion on top and season with salt and pepper in between each layer.
4.
Pour over the rest of the milk and cream, and cover with foil before baking for 1 hour 40-45 minutes until tender.
5.
Remove the foil and sprinkle over the poppy seeds. Return the dish to the oven for 15 – 20 minutes to brown on top.
6.
Leave to stand for 5 minutes before serving.
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