Potato and Cheese Gratin Bake
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
830
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 830 cal. | (40 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 518 mg | (52 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 32 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ⅔ cups waxy potatoes
- ⅔ cup Bacon
- 2 onions
- 2 cloves garlic cloves
- ⅞ cup milk
- ½ cup Crème fraiche
- salt
- peppers
- Nutmeg
- 1.333 cups Reblochon cheese (diced)
Preparation
Kitchen utensils
1 flacher Plate, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Non-stick pan, 1 Slotted spatula, 1 Fine grater, 1 Citrus juicer, 1 Cutting board, 1 Small knife, 1 Wooden spoon, 1 Paper towel, 1 Sieve
Preparation steps
1.
Preheat the oven to 220°C.
2.
Peel the potatoes and cut into slices approximately 0.5 cm thick. Cut the bacon into strips. Peel and dice the onions. Peel and slice the garlic. Fry the bacon until crisp in a nonstick frying pan, then take out of the pan. Put the onions and potato slices into the bacon fat, cover and fry slowly for about 10 minutes, until golden brown, Turn carefully from time to time. Then mix in the garlic and season well with salt, pepper and nutmeg. Turn into a baking dish and pour the milk over. Spread with creme fraiche and scatter with the diced cheese. Bake in the preheated oven for 15-20 minutes, or until golden brown.
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