Potato Gratin
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
286
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 625 mg | (16 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- 2 garlic cloves
- 50 grams softened butter
- freshly ground peppers
- salt
- 80 grams grated Parmesan
- 200 milliliters Beef broth (as needed)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse and peel the potatoes and cut into very thin slices using a mandolin or sharp knife. Peel and mince the garlic and mix with the softened butter in a small bowl. Grease a cast iron pan with butter, then line the bottom of the pan with potato slices, slightly overlapping them. Brush the potatoes with the garlic butter and sprinkle with a bit of grated parmesan. Continue layering the potatoes, garlic butter and parmesan until all of the ingredients are used up. Pour enough beef broth into the pan to barely cover the potato slices. Bake for 45 minutes, until golden brown. If the potatoes start to become too dark, cover with aluminum foil. Serve immediately.
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