Cauliflower and Apple Gratin with Fontina
Nutritional values
(Percentage of daily recommendation)
| Calorie | 873 cal. | (42 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 322 mg | (32 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 42 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 349 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 300 grams waxy potatoes
- salt
- 300 grams Cauliflower
- 1 Apple
- 1 Tbsp lemon juice
- 3 eggs
- 450 milliliters Whipped cream
- freshly ground peppers
- Nutmeg
- 125 grams freshly grated Fontina cheese
- 100 grams butter
- 75 grams breadcrumbs
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the potatoes and parboil for 10 minutes in boiling salted water. Drain, let the steam evaporate and peel. Rinse the cauliflower, blanch in boiling salted water for about 10 minutes then drain.
Rinse the apple, core and cut into small cubes. Sprinkle with lemon juice. Whisk together the eggs and cream and season with salt, pepper and nutmeg. Mix in half of the cheese.
Slice the potatoes and layer with the cauliflower in a buttered baking dish. Sprinkle with the apple cubes, pour the egg mixture over top and sprinkle with the remaining cheese. Bake for about 30 minutes, until golden brown. Meanwhile, melt the butter in a pan, stir in the breadcrumbs and cook until toasted. Remove the gratin from the oven and serve sprinkled with breadcrumbs.
