Potato and Tomato Gratin
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 54.3 μg | (91 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,227 mg | (31 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
