Sliced Potato Gratin Dish
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 877 mg | (22 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup butter (softened)
- 1 clove garlic cloves (finely chopped)
- 32 ozs potatoes (peeled and very finely sliced)
- 1 Tbsp dried, mixed Fresh herbs
- 2 cups vegetable stock
- ½ cup Cheese grated (optional)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Measuring cups, 1 Pot mit Deckel, 1 Fine grater, 1 Citrus juicer, 1 Large knife, 1 Cup, 1 Small bowl, 1 Whisk, 1 Teaspoon, 1 kleine Ladle
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 375ºF, gas 5.
2.
Grease the inside of a large ovenproof dish with a little of the butter and scatter in the garlic.
3.
Layer the potatoes into the dish, dotting with butter and seasoning with the herbs, salt and pepper as you go.
4.
Pour in the stock, cover with foil and bake in the oven for 1 hour.
5.
Remove the foil, scatter over the cheese if using, and return to the oven for 20 minutes or until the potatoes are golden brown.
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