caribbean

Guadeloupe Style Smoked Herring Gratin

Name: Guadeloupe Style Smoked Herring Gratin
Yield: 1 serving
Cuisine: caribbean
Ingredients: 216 g potato, thinly sliced; 78 g smoked herring, boneless, flaked; 130 g whole milk; 22 g Gruyere cheese, shredded; 22 g olive oil; 3 g garlic, minced; 2 g fresh thyme leaves; 0.43 g black pepper; 0.43 g salt

This baked dish pairs smoked herring, boneless, flaked with potato, thinly sliced, whole milk and Gruyere cheese, shredded. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

45 g Carbohydrates

38 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

216g potato, thinly sliced 166 kcal
78g smoked herring, boneless, flaked 117 kcal
130g whole milk 79 kcal
22g Gruyere cheese, shredded 91 kcal
4.33 tsp (22g) olive oil 194 kcal
3g garlic, minced 4 kcal
0.87 tsp (2g) fresh thyme leaves 2 kcal
0.22 tsp (0g) black pepper 1 kcal
0.22 tsp (0g) salt 0 kcal

Cooking instructions

olive oil
Heat the oven to 425 F. Lightly brush a small baking dish with 1 tsp olive oil.
potatowhole milkgarlicfresh thyme leavesblack peppersalt
Put the potato slices in a bowl with the milk, garlic, thyme, black pepper, and half the salt. Toss well to coat.
potatosmoked herringwhole milk
Layer half the potatoes in the dish, scatter in the smoked herring, then cover with the remaining potatoes. Press down gently so the milk mixture settles between slices.
whole milk
Pour any remaining milk mixture over the top. Cover tightly with foil and bake 25 minutes.
potatoGruyere cheese
Remove foil, sprinkle with Gruyere, and bake 12 to 15 minutes more until bubbling and browned on top and the potatoes are tender.
Rest 5 minutes. Serve hot, spooning any pan juices over the portion.