Potato and Vegetable Gratin

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Potato and Vegetable Gratin
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
625
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie625 cal.(30 %)
Protein14 g(14 %)
Fat56 g(48 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.1 μg(6 %)
Vitamin E12.2 mg(102 %)
Vitamin K25.9 μg(43 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.6 mg(43 %)
Folate131 μg(44 %)
Pantothenic acid1.7 mg(28 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C191 mg(201 %)
Potassium820 mg(21 %)
Calcium346 mg(35 %)
Magnesium55 mg(18 %)
Iron1.8 mg(12 %)
Iodine23 μg(12 %)
Zinc1.8 mg(23 %)
Saturated fatty acids22.9 g
Uric acid45 mg
Cholesterol88 mg
Complete sugar9 g

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.