Potato and Tomato Gratin

5
Average: 5 (1 vote)
(1 vote)
Potato and Tomato Gratin
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
450
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie450 cal.(21 %)
Protein12 g(12 %)
Fat28 g(24 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.3 μg(7 %)
Vitamin E2.2 mg(18 %)
Vitamin K54.3 μg(91 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.6 mg(43 %)
Folate133 μg(44 %)
Pantothenic acid1.6 mg(27 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C69 mg(73 %)
Potassium1,227 mg(31 %)
Calcium226 mg(23 %)
Magnesium76 mg(25 %)
Iron2.9 mg(19 %)
Iodine22 μg(11 %)
Zinc1.9 mg(24 %)
Saturated fatty acids16.3 g
Uric acid92 mg
Cholesterol124 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
800 grams Boiled potato
1 stalk Leeks
5 Tomatoes
300 grams Whipped cream
1 egg
3 Tbsps Parmesan
salt
freshly ground peppers
freshly grated Nutmeg
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
Whipped creamLeekParmesanparsleyTomatoegg

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Peel the potatoes and cut into thick slices. Rinse and slice the leeks. Rinse the tomatoes and cut into slices. Layer the potatoes, leeks and tomatoes in a casserole dish.

3.

Vigorously mix the cream, egg and parmesan. Season with salt, pepper and nutmeg. Pour the sauce over the vegetables. Bake for 25-30 minutes, until golden brown. Sprinkle with parsley and serve hot.