Potato and Summer Squash Gratin with Tomatoes and Bacon
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
2524
calories
Calories
Nutritional values
1 casserole dish contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,524 cal. | (120 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 213 g | (184 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16 g | (53 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 78.1 μg | (130 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 40.2 μg | (89 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 235 mg | (247 %) | ||
| Potassium | 3,798 mg | (95 %) | ||
| Calcium | 1,512 mg | (151 %) | ||
| Magnesium | 286 mg | (95 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 113.2 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 372 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Peel, Rinse and slice the potatoes.
2.
Rinse, trim, and cut the tomatoes and summer squash into slices.
3.
Peel the onions and cut into rings.
4.
Cut the bacon slices in halves, if necessary.
5.
Spread the prepared vegetables and bacon alternately in a single layer into a greased baking dish, season with salt and pepper, sprinkle the oregano, and pour the cream over.
6.
Sprinkle the mountain cheese on top and spread small blobs of butter.
7.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until gratin, about 45 minutes.
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