Potato and Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
625
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 346 mg | (35 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
