Potato and Pepper Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 38.7 μg | (65 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 386 mg | (406 %) | ||
| Potassium | 1,380 mg | (35 %) | ||
| Calcium | 465 mg | (47 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 700 grams medium sized potatoes (Predominantly waxy)
- 2 red Bell pepper
- 2 orange Bell pepper
- 2 yellow Bell pepper
- 2 onions
- 3 Tbsps vegetable oil
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped marjoram
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped Basil
- 150 grams Crème fraiche
- 100 grams Whipped cream
- 1 egg
- 2 egg yolks
- 100 grams Gruyere (finely grated)
- 50 grams Gruyere (finely diced)
- salt
- freshly ground peppers
Preparation steps
Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain, rinse, peel and let cool.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into bite-size pieces.
Peel the onions, cut in half lengthwise, then cut each half crosswise to make 3 wedges. Heat the oil in a skillet and saute the onions until light golden brown.
In a bowl, whisk together the creme fraiche, cream, egg yolks and grated cheese, season with salt and pepper.
Cut the potatoes into thin slices.
Preheat the oven to 180°C (approximately 350°F).
Butter a casserole dish and arrange a slightly overlapping layer of potatoes in the bottom. Lightly season with salt and pepper and sprinkle with some of the herbs, then pour a little of the egg-cream mixture over. Scatter pieces of pepper on it and pour some egg-cream mixture over it. Continue layering until the ingredients are used up. Finish with a layer of peppers and the onion wedges.
Sprinkle with cheese cubes and bake until set and piping hot, about 45 minutes. Serve immediately.
