Potato and Pumpkin Gratin
(3 votes)
(3 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 871 mg | (22 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 25 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 500 grams Pumpkin (sliced)
- 500 grams Zucchini (sliced)
- 500 grams potatoes (sliced)
- 250 milliliters Vegetable broth
- 200 grams Bacon (sliced)
- 1 garlic clove
- 4 eggs
- 250 milliliters Whipped cream
- 100 grams grated Gruyere
- salt
- freshly ground peppers
- Nutmeg
- 1 tsp finely chopped thyme
- 1 tsp finely chopped marjoram
- 1 tsp finely chopped rosemary
- parsley (for garnish)
Preparation steps
1.
Blanch the pumpkin and potatoes in boiling salt water for about 10 minutes and drain.
2.
Fry the bacon. Line the bottom of a baking dish with 2/3 of the bacon. Layer the pumpkin, potatoes and zucchini on top.
3.
Mix the broth, cheese and cream. Mix in the eggs. Press the garlic into the mixture and season with salt, pepper, nutmeg and herbs. Pour the cream mixture over the vegetables. Top with the remaining bacon and bake for 40-45 minutes at 180°C (approximately 350°F). Serve sprinkled with parsley.
