Courgette and Potato Gratin

0
Average: 0 (0 votes)
(0 votes)
Courgette and Potato Gratin
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
2409
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,409 cal.(115 %)
Protein80 g(82 %)
Fat108 g(93 %)
Carbohydrates271 g(181 %)
Sugar added0 g(0 %)
Roughage26.2 g(87 %)
Vitamin A1.5 mg(188 %)
Vitamin D6.1 μg(31 %)
Vitamin E8.5 mg(71 %)
Vitamin K114.4 μg(191 %)
Vitamin B₁2.8 mg(280 %)
Vitamin B₂1.8 mg(164 %)
Niacin40.9 mg(341 %)
Vitamin B₆3.5 mg(250 %)
Folate402 μg(134 %)
Pantothenic acid10.1 mg(168 %)
Biotin61.7 μg(137 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C403 mg(424 %)
Potassium7,676 mg(192 %)
Calcium1,276 mg(128 %)
Magnesium530 mg(177 %)
Iron25.5 mg(170 %)
Iodine138 μg(69 %)
Zinc13.5 mg(169 %)
Saturated fatty acids62.7 g
Uric acid410 mg
Cholesterol688 mg
Complete sugar45 g

Ingredients

for
1
Ingredients
butter (for the casserole dish)
10 cups potatoes (peeled and thinly sliced)
5 cups Zucchini (thinly sliced)
1.333 cups milk
1.333 cups cream
2 eggs
3 Tbsps chopped thyme
2 garlic cloves (crushed)
salt
peppers (freshly ground)
Nutmeg
cup grated Parmesan
How healthy are the main ingredients?
potatoZucchiniParmesanthymeegggarlic clove

Preparation steps

1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Brush the casserole dish with butter. Place alternating layers of potato and zucchini in it. Lightly season each layer with salt and pepper.
3.
Mix together the milk, cream, eggs, thyme and crushed garlic. Season with salt, pepper and nutmeg.
4.
Pour enough of the milk and cream mixture over the gratin to just cover it.
5.
Sprinkle with the Parmesan and bake in the preheated oven for 45-50 minutes.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners