Potato and Anchovy Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 13.6 μg | (68 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,148 mg | (29 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 26.9 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams potatoes
- 300 grams onions
- 250 grams Anchovy fillet
- 300 milliliters Whipped cream
- salt
- peppers
- 1 Tbsp breadcrumbs
- 6 Tbsps butter
Preparation steps
Peel potatoes and cut into sticks. Blanch for 6 minutes in salted boiling water, drain and rinse. Continue to cook 1/5 of the potatoes until tender. Peel onion, cut into thin slices and sauté in a pan with 1 tablespoon butter. Line bottom of a greased, ovenproof dish with a layer using 1/3 potato, then add half the onions and anchovy fillets on top. Add another 1/3 of potato strips and remaining onions and anchovy fillets and finish with remaining potato strips. Press soft-boiled potatoes through a potato ricer onto the top of the potato strips. Season with freshly ground pepper and salt. Add so much cream over the casserole that it covers the potato strips. Distribute pieces of butter on the casserole and sprinkle with breadcrumbs. Cook in preheated oven at 200°C (approximately 400°F) for about 50 minutes.
If the potatoes need to continue cooking after the original 50 minutes, cover with aluminum foil and cook an additional 10 minutes.
Remove from oven and serve hot.
