Mixed Vegetable Gratin with Herbs
(2 votes)
(2 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
550
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 | 550 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 632 mg | (63 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
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 cream
- 1 cup fresh Gruyere (grated)
- 1 garlic clove (crushed)
- Nutmeg
- 1 tsp thyme (finely chopped)
- 1 tsp marjoram (finely chopped)
- 1 tsp rosemary (finely chopped)
- fresh Fresh herbs (to garnish)
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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