Cauliflower Potato Casserole
Healthy, because
Even smarter
Nutritional values
Potatoes are often underestimated as a staple food, but the potato scores points with long-chain carbohydrates that ensure a lasting satiation. Although they are not tops in terms of protein content, they provide very high-quality protein, which the body can absorb particularly well, especially in combination with eggs and dairy products. The tuber also contains plenty of vitamin C, which boosts our defence system.
If you are a fan of spicy cheese, you can also bake the cauliflower and potato casserole with mountain cheese. The potatoes can also be easily replaced with sweet potatoes and add colour to your plate. If you would like to prepare the casserole vegetarian, leave the ham out.
(Percentage of daily recommendation)
| Calorie | 986 cal. | (47 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 111.2 μg | (185 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 214 mg | (225 %) | ||
| Potassium | 1,642 mg | (41 %) | ||
| Calcium | 515 mg | (52 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 51.7 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Cauliflower
- 300 grams potatoes
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 grams Whipped cream
- ¼ l Vegetable broth
- 4 slices ham
- ½ bunch parsley
- 70 grams Gouda
- salt
- peppers
- Nutmeg
- 2 Tbsps butter
- Fat (for the pan)
Preparation steps
Rinse the cauliflower, divide into florets and chop the thick stalks. Peel, rinse and slice the potatoes. Blanch the cauliflower and potatoes in boiling salt water for about 5 minutes. Drain well. Peel and finely chop the onion. Saute the onion in hot butter, sprinkle with flour and pour in the cream and broth. Simmer over medium heat.
Finely chop the parsley and mix into the sauce. Season with salt, pepper and nutmeg. Grease the baking dish with butter or oil. Layer the potatoes and cauliflower in the baking dish and pour in the sauce. Cut the ham into strips and spread over the casserole. Sprinkle with cheese. Cover with knobs of butter. Bake for about 30 minutes at 175°C (approximately 350°F), until golden brown. Remove from the oven, let cool and serve.
