Potato Cheesecake
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
3528
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,528 cal. | (168 %) | ||
| Protein | 154 g | (157 %) | ||
| Fat | 194 g | (167 %) | ||
| Carbohydrates | 284 g | (189 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.9 g | (70 %) |
more nutritional values
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 10.9 μg | (55 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 40.9 μg | (68 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 55.1 mg | (459 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 472 μg | (157 %) | ||
| Pantothenic acid | 14.6 mg | (243 %) | ||
| Biotin | 93.1 μg | (207 %) | ||
| Vitamin B₁₂ | 13.3 μg | (443 %) | ||
| Vitamin C | 287 mg | (302 %) | ||
| Potassium | 6,934 mg | (173 %) | ||
| Calcium | 3,136 mg | (314 %) | ||
| Magnesium | 496 mg | (165 %) | ||
| Iron | 21.6 mg | (144 %) | ||
| Iodine | 287 μg | (144 %) | ||
| Zinc | 24.2 mg | (303 %) | ||
| Saturated fatty acids | 112.5 g | |||
| Uric acid | 317 mg | |||
| Cholesterol | 1,509 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 ½ kilograms potatoes
- 100 grams grated Parmesan
- 100 grams grated pecorino romano
- 125 grams Mozzarella
- 125 grams smoked Mozzarella
- 2 Tbsps finely chopped Basil
- 300 grams Whipped cream
- 2 egg yolks
- 2 eggs
- 4 Tbsps breadcrumbs
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse the potatoes and cook with the peel on in salt water for about 25 minutes. Drain the water and peel. Slice the potatoes. Cut all the mozzarella balls into small cubes. Mix the potatoes with the Parmesan, pecorino, and mozzarella. Mix with the basil and season with salt and pepper.
2.
Transfer into a greased pie pan. Mix the cream with the eggs and egg yolks. Whisk and season lightly with salt and pepper. Pour over the potatoes. Bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes. About 10 minutes before baking, sprinkle with the breadcrumbs and return to the oven.
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