Potato and Brussel Sprouts Gratin with Goat Cheese

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Potato and Brussel Sprouts Gratin with Goat Cheese
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
325
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie325 cal.(15 %)
Protein19 g(19 %)
Fat13 g(11 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage10.7 g(36 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.5 mg(13 %)
Vitamin K309 μg(515 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.2 mg(60 %)
Vitamin B₆1 mg(71 %)
Folate227 μg(76 %)
Pantothenic acid0.7 mg(12 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C252 mg(265 %)
Potassium1,559 mg(39 %)
Calcium279 mg(28 %)
Magnesium86 mg(29 %)
Iron3.5 mg(23 %)
Iodine10 μg(5 %)
Zinc2.9 mg(36 %)
Saturated fatty acids8.2 g
Uric acid165 mg
Cholesterol35 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
800 grams Brussels sprouts
600 grams potatoes
250 milliliters Vegetable broth
4 Tbsps Crème fraiche
1 Tbsp thyme
100 grams Goat cheese
salt
cayenne pepper
freshly grated Nutmeg
How healthy are the main ingredients?
Brussels sproutspotatoGoat cheesethymesaltcayenne pepper

Preparation steps

1.

Rinse brussels sprouts, halve and cook in boiling salted water until half done. Drain.

2.

Rinse potatoes and cook in salted water for about 20 minutes or until half done. Peel and cut into slices. Arrange potatoes and brussel sprous in a gratin dish. Combine broth with sour cream, thyme and half of cheese; season with salt, cayenne pepper and nutmeg. Pour over vegetables and sprinkle with remaining cheese. Bake in preheated oven at 200°C (approximately 400°F)  for about 25 minutes or until golden brown. Serve.