Carrot and Potato Gratin with Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,014 cal. | (48 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,096 mg | (27 %) | ||
| Calcium | 789 mg | (79 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 51.5 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the gratin
- 500 grams carrots
- 300 grams waxy potatoes
- 150 milliliters Whipped cream
- 4 eggs
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- Nutmeg
- butter (for the pan)
- 75 grams grated Cheese (such as Bergkäse)
- For the sauce
- 1 garlic clove
- 1 ½ Tbsps butter
- 1 Tbsp Pastry flour
- 400 milliliters Whipped cream
- 100 grams freshly grated Parmesan
- 75 grams freshly grated Gruyere
Preparation steps
Peel, rinse and coarsely grate carrots and potatoes. Whisk eggs with heavy cream and creme fraiche, season with salt, pepper and nutmeg. Mix with carrots and shredded potatoes. Place into a buttered rectangular baking dish (15 x 20 cm) (approximately 6 x 8 inches), sprinkle with cheese and bake in preheated oven at 180°C (approximately 350°F) for about 30-35 minutes or until golden brown.
For the sauce: peel garlic and chop finely. Heat butter in a pan and saute garlic. Add flour and mix until smooth. Add cream and mix until smooth, add cheese and season with salt and pepper. Simmer on medium heat for a few minutes.
Remove gratin from the oven. Using round cookie cutter (5 cm in diameter) (approximately 2 inches) cut out gratin circles and arrange on plates. Drizzle with sauce and serve.
