Sweet Potato Gratin
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 709 mg | (71 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 36 ozs Sweet potato (2.2 pounds)
- 2 onions
- 6 ozs grated Emmentaler cheese
- 3 Tbsps butter
- 8 ozs milk
- 4 ozs Whipped cream
- salt
- peppers
- grated Nutmeg
Preparation steps
1.
Peel, rinse and slice the potatoes. Peel and finely chop the onions.
In an ovenproof dish, melt 2 tablespoons of butter and sauté the onions. Layer half the potatoes on top, like roof tiles, season with salt, pepper and nutmeg and shower with half the cheese.
2.
Layer the remaining potato slices, season with salt and pepper and cover with the remaining cheese. Distribute butter pieces on the top.
Mix the milk and the cream and carefully pour over the potatoes.
Bake for 1 hour at 160ºC / 325ºF until golden brown.
Let rest for about 5 minutes before serving.
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