Cauliflower, Potato and Tomato Gratin

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Cauliflower, Potato and Tomato Gratin
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
470
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie470 kcal(22 %)
Protein22.83 g(23 %)
Fat28.68 g(25 %)
Carbohydrates34.52 g(23 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A346.83 mg(43,354 %)
Vitamin D0.53 μg(3 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.37 mg(34 %)
Niacin7.59 mg(63 %)
Vitamin B₆0.79 mg(56 %)
Folate163.45 μg(54 %)
Pantothenic acid2.15 mg(36 %)
Biotin10.09 μg(22 %)
Vitamin B₁₂0.87 μg(29 %)
Vitamin C121.88 mg(128 %)
Potassium1,434.51 mg(36 %)
Calcium600.8 mg(60 %)
Magnesium88.66 mg(30 %)
Iron2.21 mg(15 %)
Iodine6 μg(3 %)
Zinc3.11 mg(39 %)
Saturated fatty acids17.03 g
Cholesterol96.63 mg

Ingredients

for
4
Ingredients
800 grams Cauliflower
350 grams Boiled potato
200 grams grated Gruyere (or Bergkäse)
150 grams Whipped cream
4 tomatoes
butter (for the baking dish)
salt
peppers (freshly ground)
Nutmeg (freshly grated)
How healthy are the main ingredients?
CauliflowerCauliflowerWhipped creamtomatosaltNutmeg

Preparation steps

1.

Preheat the oven to 170°C (approximately 340°F) convection.

2.

Rinse the cauliflower, divide into large pieces, cut off the stalk and blanch 4 minutes in boiling salted water. Remove, rinse with cold water and drain well.

3.

Peel potatoes and cut into medium slices.

4.

Grease a baking dish with 3 teaspoons butter. Layer the potato slices around the outer rim of the baking dish. Cut tomatoes into quarters, remove the stems, then arrange tomatoes overlapping the potatoes, forming a second row. Fill center of baking dish with the cauliflower. Season generously with salt and pepper. Mix cream and the grated Gruyère together, season with salt, pepper and nutmeg and pour over the vegetables. Bake in the oven until golden brown on top, about 30 minutes.