Potato and Asparagus Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 119 μg | (198 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 331 μg | (110 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,634 mg | (41 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 10 g |
Preparation steps
Rinse the potatoes and boil for about 25 minutes.
Peel the lower third from the asparagus, cut off the ends and then cut into pieces.
Blanch the asparagus pieces in salted water for about 10 minutes. Then remove. Blanch and peel the tomatoes and then slice.
Drain the potatoes, rinse with cold water, peel, cut into slices and place on the bottom of a greased baking dish. Distribute half of the cheese and the parsley on top. Layer the asparagus and tomatoes decoratively over the potato and shower with the remaining cheese and flakes of butter. Season the cream with salt and pepper and pour evenly over the ingredients.
Bake in a preheated oven at 200°C (approximately 400ºF) for about 15 minutes until browned.
Serve garnished with the remaining parsley.
