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Recipe by
Potatoes au gratin are a delicious and hearty side dish, perfect to serve with meat and fish. The potatoes are cooked in a soft, enveloping cheese cream and then gratinated in the oven until a golden, crunchy crust forms. Paprika and prosciutto crudo add a touch of smoky, spicy flavor.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Melt 4 tablespoons of butter over low heat, add 2 tablespoons of flour and 2 cups of broth
Step 2 of 5: Mix and add 800 g of peeled potatoes cut into cubes, salt, pepper and 1 tablespoon of paprika
Step 3 of 5: Cook the potatoes for 15 minutes and add 80 g of prosciutto crudo cut into strips and 80 g of salted tongue cubes
Step 4 of 5: Pour everything into a baking dish, season with 50 g of grated pecorino and 1/2 glass of cream
Step 5 of 5: Gratin in a hot oven for 30 minutes at 190 degrees
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving274 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,796 kJ429 kcal | 657 kJ157 kcal |
| Fat | 21 g | 7.68 g |
| of which saturated fatty acids | 10.91 g | 3.99 g |
| Carbohydrates | 41.87 g | 15.31 g |
| of which sugars | 2.27 g | 0.83 g |
| Fibre | 3.97 g | 1.45 g |
| Protein | 18.41 g | 6.73 g |
| Salt | 1.67 g | 0.61 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
