Spicy Potato Gratin with Mixed Pickles
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,216 mg | (30 %) | ||
| Calcium | 473 mg | (47 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- 2 small chili peppers
- ½ bunch parsley
- 150 grams Whipped cream
- 200 milliliters milk
- 150 milliliters Vegetable broth
- 100 grams grated Emmentaler cheese
- 200 grams Mixed pickles (jarred)
- salt
- peppers
Preparation steps
1.
Scrub the potatoes thoroughly, cook in boiling salted water for 20 minutes, until fork-tender. Drain, let the steam evaporate, peel and cut into slices. Cut the chiles in half, rinse, remove the seeds and finely chop. Rinse the parsley, shake dry and chop finely. Arrange the potatoes in a gratin dish in a single layer.
2.
Whisk together the sour cream, milk, hot vegetable broth, chiles and 1/2 the parsley and season with salt and pepper. Pour over the potatoes, sprinkle with cheese and bake in a preheated oven at 200°C (approximately 400°F) for about 25 minutes. Sprinkle with the remaining parsley and serve with the pickles.
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