Smarter Potato Gratin
Smarter Potato Gratin - Potato gratin - this creamy, classic side dish melts on the tongue
Healthy, because
Even smarter
Nutritional values
Soy cream as an alternative to the classic cream makes the potato gratin low in cholesterol and provides healthy unsaturated fatty acids. In addition, it contains protein that is easily digestible by our body. We need this nutrient to maintain and build muscles and as a building material for body cells. Potatoes are valuable all round: with a low calorie count, they contain complex carbohydrates that saturate us. Who would have thought that potatoes contain as much vitamin C as an apple?
If you do not get soy cream, you can also mix 250 ml of cooking cream with 125 ml of vegetable stock or milk. The question often arises as to which potatoes should be used - mainly waxy potatoes, which retain their shape during baking and are ideal for slicing and dicing when raw.
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 2 lbs waxy potatoes
- 1 garlic clove
- 1 ½ cups Soy creamer
- salt
- peppers
- Nutmeg
- 1 oz Parmesan
- 4 sprigs thyme
Kitchen utensils
Preparation steps
Rinse the potatoes in cold water and peel.
Cut potatoes into about 5 mm (approximately 1/4 inch) thin slices, keeping the slices of each potato together.
Peel the garlic and rub a baking dish with it.
Put potatoes in the dish and press slices flat.
Finely chop the garlic and mix with soy creamer, salt and pepper to taste and 1 pinch freshly grated nutmeg.
Pour soy creamer mixture over the potatoes. Bake in preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) for about 35 minutes.
Meanwhile, grate Parmesan finely. After 35 minutes baking time, sprinkle Parmesan over the potatoes and continue baking 10 minutes. Rinse thyme, shake dry, pluck leaves and scatter over the potatoes just before the end of cooking.
