Cauliflower, Potato and Tomato Gratin
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
460
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 1,135 mg | (28 %) | ||
| Calcium | 530 mg | (53 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
