Potato and Cheese Casserole with Carrots
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1011
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,011 cal. | (48 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 84.1 μg | (140 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 2,058 mg | (51 %) | ||
| Calcium | 866 mg | (87 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 35.3 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram carrots
- 800 grams potatoes
- 3 Tbsps butter
- salt (and pepper)
- 4 Tbsps Pastry flour
- ¼ l Beef broth (from a jar)
- ¼ l milk
- 200 grams grated Emmentaler cheese
- 2 bunches Chives
- 2 Tbsps Basil
- 200 grams cooked ham
- 150 grams Bacon
- 1 Tbsp vegetable oil
- butter (for the baking dish)
Preparation steps
1.
Rinse, peel and slice carrots. Cook in a little salted water for 20 minutes and drain. Scrub the potatoes and cook in salted water for 20 minutes, drain, let cool and peel. Heat butter in a saucepan, sprinkle in the flour while stirring and cook until slightly browned. Pour in milk and broth and bring to a simmer, stirring constantly. Mix in cheese and season with salt and pepper.
2.
Rinse herbs, chop and mix into cheese mixture. Finely dice ham and bacon. Heat oil in a pan and add the bacon. Coat baking dish with butter and layer in the carrots, potatoes and diced ham. Pour in the cheese-herb sauce and distribute bacon on top. Bake in preheated oven at 220°C (approximately 425°F) for 30 minutes.
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