Borage and Potato Gratin
Borage and Potato Gratin is a rustic, savory baked dish combining thinly sliced potatoes with fresh borage leaves, typically bound with cream or cheese. Originating from Mediterranean and European country cooking, it features the unique, cucumber-like flavor of borage paired with the earthiness of potatoes. The dish is often prepared as a comforting side, showcasing simple, seasonal ingredients.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the potatoes and fat from the cream or cheese, with a moderate amount of protein. It provides key nutrients like potassium, vitamin C, and calcium, with a rough calorie ballpark of 300-400 kcal per serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 35 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 300 mg |
| Potassium | 500 mg |
| Vitamin C | 20 mg |
| Calcium | 150 mg |
| Iron | 1.5 mg |
| Vitamin A | 100 IU |
| Magnesium | 30 mg |
| Phosphorus | 120 mg |
| Vitamin K | 15 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Borage is an ancient herb known for its edible blue flowers and cucumber-like taste, historically used in European cuisine for both flavor and medicinal properties. Nutritionally, it's a good source of omega-3 fatty acids, which is rare for a leafy green, adding a unique nutritional profile to this comforting gratin.
