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Potato and Rutabaga Gratin
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 10 mins
Calories:
559
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,005 mg | (25 %) | ||
| Calcium | 426 mg | (43 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 315 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 400 grams waxy potatoes
- 2 carrots
- 400 grams Rutabaga
- 4 eggs
- 250 milliliters Whipped cream
- 100 grams sour Whipped cream
- 75 grams grated Emmentaler cheese
- salt
- freshly ground peppers
- Nutmeg
- butter (for baking pan)
- 1 Tbsp freshly chopped parsley
How healthy are the main ingredients?
potatoWhipped creamWhipped creamEmmentaler cheeseparsleycarrotPreparation steps
1.
Preheat the oven to 180 ° C convection.
2.
Peel potatoes, carrots and rutabaga, cut into 3-4 mm (approximately 1/5 inch) thick slices. Layer vegetables in a buttered baking dish. Combine eggs with cream, sour cream and cheese, season with salt, pepper and nutmeg. Pour over vegetables and bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes or until golden brown. Sprinkle with parsley and serve.
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