Toro Gratinated Potatoes with cheese 105 grams

TORO Cream au gratin potatoes with cheese are as good as it is simple. Perfect for meat dishes, fried fish dishes, barbecue and sausages. Feel free to add your favourite fresh herbs. Easy to like, easy to make.

Cooking in the oven:
1. Set the oven to 225 °C.

2. Empty the contents of the bag into a refractory form that holds approx. 1.5 litres.

3. Add 4 dl water and 2 dl cream. Stir well.

4. Put the mold in the oven and bake for approx. 30 minutes. Stir in the dish after approx. 15 minutes roasting time and then cover it with slices of cheese or grated white cheese (approx. 50 g). In a saucepan – Stewed potatoes

Preparation in saucepan:
1. Empty the contents of the bag into a saucepan.

2. Add 4 dl water and 2 dl cream and boil while stirring.

3. Let the dish simmer for 25 minutes. Stir occasionally. Feel free to season with fresh herbs.

Ingredients

Potatoes 72%, corn starch, onion, salt, Skimmed milk, cream 2.6%, cheese, garlic, sugar, spices, yeast extract, aroma.

Allergens: MILK

TORO Cream au gratin potatoes with cheese are as good as it is simple. Perfect for meat dishes, fried fish dishes, barbecue and sausages. Feel free to taste fresh herbs. Easy to like, easy to make.



Nutritional content

Energy: 1639 kj
Calories: 387 kcal
Fat: 3.6 g
Saturated fat: 1.9 g
Carbohydrates: 77 g
Sugars: 4.8 g
Dietary fiber: 4.3 g
Protein: 9.4 g
Salt: 3.1 g

How to make:

In the oven:

1. Set the oven to 225 ° C.
2. Empty the contents of the bag into an ovenproof dish that holds approx. 1.5 liters.
3. Add 4 dl water and 2 dl heavy cream. Stir well.
4. Put the form in the oven and bake for approx. 30 minutes. Stir in the dish after approx. 15 minutes cooking time and then cover it with cheese slices or grated white cheese (approx. 50 g).

In saucepan - Stewed potatoes

1. Empty the contents of the bag into a saucepan.
2. Add 4 dl water and 2 dl cream and bring to the boil while stirring.
Let the dish simmer for 25 minutes. Stir occasionally.
Feel free to taste fresh herbs.