Potato and Vegetable Gratin

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Potato and Vegetable Gratin
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
602
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie602 kcal(29 %)
Protein15 g(15 %)
Fat50.76 g(44 %)
Carbohydrates32.69 g(22 %)
Sugar added0 g(0 %)
Roughage7.47 g(25 %)
Vitamin A306.56 mg(38,320 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.18 mg(16 %)
Niacin3.01 mg(25 %)
Vitamin B₆0.5 mg(36 %)
Folate61 μg(20 %)
Pantothenic acid0.69 mg(12 %)
Biotin2.19 μg(5 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C92.85 mg(98 %)
Potassium954.96 mg(24 %)
Calcium313.02 mg(31 %)
Magnesium49.56 mg(17 %)
Iron1.39 mg(9 %)
Iodine11.64 μg(6 %)
Zinc0.73 mg(9 %)
Saturated fatty acids23.52 g
Cholesterol106.85 mg

Ingredients

for
4
Ingredients
2 large potatoes
salt
freshly ground peppers
2 Red Bell pepper
1 yellow Bell pepper
1 Eggplant
1 onion
2 garlic cloves
5 Tbsps olive oil
1 Tbsp thyme (chopped)
250 grams Whipped cream
170 grams Gorgonzola
vegetable oil (for the baking dish)
How healthy are the main ingredients?
Whipped creamGorgonzolaolive oilthymepotatosalt

Preparation steps

1.

Cook potatoes in salted water for about 25 minutes. Drain, peel and cut into slices. Rinse bell peppers, trim, remove seeds and dice. Rinse eggplant and dice. Peel onion and garlic and chop finely.

2.

Heat the olive oil and sauté the bell peppers, eggplant, onion and garlic for 8 minutes while stirring. Add thyme and season with salt and pepper.

3.

Coat a baking dish with vegetable oil and layer in the potato slices. Season with salt and pepper and layer in the remaining vegetables.

4.

Heat the cream in a pot and add the chopped Gorgonzola, stirring until melted. Season with salt and pepper and pour over the vegetables. Bake on the center rack in a preheated oven at 200°C (approximately 400°F) until golden brown, about 10 minutes.