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Dauphinoise Quails | 3-7

Creamy potatoes, succulent meat...Enjoy your meal!

Weight Watchers Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 100 minutes
Energy: 278 kcal / serving

Instructions

  • 1.   1. Preheat the oven to 200°C (400°F). Wash and peel the potatoes. Take an ovenproof dish. Rub the inside with garlic and spread a teaspoon of margarine.
  • 2.   2. Cut the potatoes into thin slices and spread them in a dish. Season with salt and pepper. Beat the sour cream, egg, milk, and nutmeg. Pour this mixture over the potatoes. Cover the dish with aluminum foil and cook in a hot oven for 1 hour.
  • 3.   3. Wash the quails, season with salt and pepper. Sauté them in a pan with a teaspoon of margarine and the herbs de Provence. Then place them on top of the potatoes, pressing them in slightly. Set the oven thermostat to 7 and bake for about 30 minutes to finish cooking.

Ingredients for servings

  • 600 g of potato
  • 1 garlic clove
  • 2 teaspoon of margarine
  • 4 tablespoon of light cream (12-15%)
  • 1 egg
  • 200 ml of skim milk
  • 1 teaspoon of nutmeg
  • 260 g of quail
  • 1 teaspoon of Provence herb
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    278 kcal
    14 %
  • Fat
    8,15 g
    12 %
  • of which saturated
    2,88 g
    14 %
  • Carbohydrates
    27,88 g
    11 %
  • of which sugar
    4,35 g
    5 %
  • Protein
    20,88 g
    42 %
  • Fibers
    3,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.