Sliced Potato Bake
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5.333 cups waxy potatoes
- 1 clove garlic cloves
- 1 Tbsp soft butter
- Nutmeg
- 1.333 cups cream
Preparation steps
1.
Steps 1 and 2:
2.
Heat the oven to 200°C (180°F in a fan oven), 400°F, gas 6. Peel and thinly slice the potatoes.
3.
Steps 3 and 4:
4.
Halve the garlic and rub the cut surface on the bottom of a baking dish.
5.
Steps 5 and 6:
6.
Brush the baking dish with butter.
7.
Steps 7 and 8:
8.
Arrange the potato slices evenly in the dish allowing them to overlap decoratively.
9.
Step 9:
10.
Season with nutmeg, salt and ground black pepper.
11.
Step 10:
12.
Add the cream until the potatoes are just covered.
13.
Steps 11 and 12:
14.
Bake for around 50 minutes until golden brown. Test with a fork to check the potatoes are done. If the fork goes in smoothly, they're done. If desired, turn on the grill for the last few minutes to obtain the characteristic crust. If the gratin browns too quickly, cover with aluminium foil.
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