Spinach and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 675.2 μg | (1,125 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 296 μg | (99 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 1,590 mg | (40 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 700 grams Spinach
- 1 onion
- 1 garlic clove
- 60 grams clarified butter
- 4 pickled, sundried Tomatoes (in oil)
- salt
- freshly ground peppers
- Nutmeg
- 4 medium, waxy potatoes
- 100 grams grained cream cheese
- 20 grams butter (in flakes)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Separate the spinach leaves, trim, rinse and shake dry. Peel the onion and garlic and dice. Melt 20 grams (approximately 1 1/2 tablespoons) butter in an ovenproof frying pan. Sauté the onion until translucent. Add the spinach and sauté until wilted. Rinse the tomatoes, dice and add to the spinach. Add the garlic and season with salt, pepper and nutmeg.
Peel the potatoes and thinly slice. Heat the remaining butter in a frying pan then remove from the heat. Line the base with 1/2 of the potato slices, leaving a 2 cm wide (approximately 3/4 inch) margin. Top with the spinach, cottage cheese then remaining potato slices, overlapping slightly. Season with salt and pepper, dot with butter, then slide the pan into the oven and roast until golden brown, around 15-20 minutes. Remove from the oven and serve immediately.
