Spinach and Potato Gratin
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
481
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 194.6 μg | (324 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 334 mg | (33 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 800 grams potatoes
- 3 Tbsps vegetable oil
- butter (for the pan)
- 300 grams Spinach
- salt
- freshly ground peppers
- Nutmeg
- 2 garlic cloves
- 2 Tbsps lemon juice
- 200 grams Whipped cream
- 200 grams semisolid Goat cheese
- 3 Tbsps Walnut oil
- 2 Tbsps chopped Walnut
Preparation steps
1.
Peel, rinse and slice the potatoes. Saute the potato slices in oil for 3 minutes.
2.
Rinse the spinach and cook in boiling salt water. Drain, rinse in cold water and drain well.
3.
Layer the potatoes and spinach in a greased baking dish, seasoning each layer with salt, pepper and nutmeg. Peel the garlic, squeeze through a press and mix with the oil and lemon juice. Drizzle the garlic mixture over the vegetables. Pour in the cream. Bake for about 40 minutes at 200°C (approximately 400°F).
4.
Cut the goat cheese into small cubes. 15 minutes before the end of baking, distribute the cheese on the gratin. Sprinkle with the walnut oil and nuts. Remove from the oven and serve immediately.
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