Mixed Vegetable Gratin with Herbs
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
583
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious gratin is a great way to get in your daily serving of vegetables, particularly for children.
For easy serving, put in mini gratin dishes instead of one, large one. The cooking time may be slightly shorter.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 kcal | (28 %) | ||
| Protein | 18.3 g | (19 %) | ||
| Fat | 50.01 g | (43 %) | ||
| Carbohydrates | 19.18 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.68 g | (9 %) |
more nutritional values
| Vitamin A | 1,135.99 mg | (141,999 %) | ||
| Vitamin D | 1.86 μg | (9 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 4.93 mg | (41 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 30.36 μg | (10 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.84 μg | (28 %) | ||
| Vitamin C | 23.87 mg | (25 %) | ||
| Potassium | 565.35 mg | (14 %) | ||
| Calcium | 525.55 mg | (53 %) | ||
| Magnesium | 41.82 mg | (14 %) | ||
| Iron | 0.96 mg | (6 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.19 mg | (27 %) | ||
| Saturated fatty acids | 31.12 g | |||
| Cholesterol | 159.77 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
-
butter (to grease the dish)
- 1 ¾ cups
carrots (peeled and thinly sliced)
- 1 ⅔ cups
zucchini (thinly sliced)
- 1 ⅔ cups
potatoes (peeled and thinly sliced)
- 1 ⅔ cups
- 1 cup
- 1
Garlic clove (crushed)
- 1 teaspoon
thyme (finely chopped)
- 1 teaspoon
marjoram (finely chopped)
- 1 teaspoon
rosemary (finely chopped)
Preparation steps
1.
Preheat the oven to 400°F and grease a baking dish.
2.
Layer the carrots, zucchini and potatoes in an overlapping pattern in the prepared baking dish.
3.
Mix together the cream and half the cheese. Add the garlic and season with salt, ground black pepper and nutmeg. Add the herbs and pour over the vegetables. Sprinkle with the remaining cheese and bake for 35-40 minutes. Serve garnished with the herbs.
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