Creamy Ham and Vegetable Bake

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Creamy Ham and Vegetable Bake
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
471
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie471 cal.(22 %)
Protein21 g(21 %)
Fat25 g(22 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.4 mg(12 %)
Vitamin K63.2 μg(105 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.4 mg(78 %)
Vitamin B₆0.8 mg(57 %)
Folate165 μg(55 %)
Pantothenic acid1.5 mg(25 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C83 mg(87 %)
Potassium1,317 mg(33 %)
Calcium266 mg(27 %)
Magnesium85 mg(28 %)
Iron3.8 mg(25 %)
Iodine23 μg(12 %)
Zinc2.6 mg(33 %)
Saturated fatty acids15.1 g
Uric acid181 mg
Cholesterol87 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
½ cup vegetable stock
1.333 cups cream (48% fat)
cup milk
1 clove garlic cloves (crushed)
1 bay leaf
1 Tbsp butter
28 ozs potatoes (peeled and thinly sliced)
2 Leeks (thinly slliced)
6 ozs cooked ham (chopped)
¾ cup grated Cheese
How healthy are the main ingredients?
potatohamgarlic cloveLeek

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 2 litre gratin dish.
2.
Heat the stock, cream and milk in a pan with the garlic and bay leaf and bring to a boil. Remove from the heat, cover and leave to stand.
3.
Mix the potatoes, leeks and ham together in the dish, and spread out in an even layer. Pour over the stock mixture. Season with salt and pepper and sprinkle with the cheese.
4.
Loosely cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30-4o minutes, spooning some of the stock mixture over occasionally, until the potatoes are tender. Allow to stand for 10 minutes before serving