Potato Gratin with Leeks and Hazelnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 48.2 μg | (80 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,275 mg | (32 %) | ||
| Calcium | 444 mg | (44 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 garlic clove
- 1 lg stalk Leeks
- 700 grams potatoes
- 1 Tbsp olive oil
- 2 Tomatoes
- butter (for ramekins)
- 3 eggs
- 100 grams Crème fraiche
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- 120 grams freshly grated Gruyere
- salt
- freshly ground peppers
- 60 grams sliced hazelnuts
Preparation steps
Peel the garlic and finely chop. Trim, rinse and slice the leeks. Peel the potatoes and cut into thin slices. Cook the garlic in a pan in hot olive oil until translucent, then add the leeks, mix and remove from heat. Rinse the tomatoes, remove the stalks and cut into slices.
Preheat the oven to 180°C (approximately 350°F).
Lightly grease four ovenproof ramekins (about 15 cm diameter, approximately 6 inches) with butter, arrange the potato, leek and tomato slices in alternating layers. Whisk the eggs with the crème fraîche and the cream, season with salt and pepper and stir in half the cheese. Pour the mixture over the vegetables, sprinkle the remaining cheese on top and cover with the nuts. Bake in hot oven on the middle rack for 40-45 minutes until golden brown au gratin.
