Potato and Vegetable Gratin with Scallions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 322.7 μg | (538 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 Red paprika
- 1 onion
- 2 garlic cloves
- 1 tsp butter
- 1 Tbsp vegetable oil
- salt
- peppers
- 1 Tbsp lemon juice
- 500 grams Spinach
- 1 pinch Nutmeg
- 750 grams waxy potatoes (cooked day before)
- 50 grams grated Parmesan
- 3 eggs
- 50 milliliters Whipped cream
- 2 Tbsps scallions
Preparation steps
Rinse bell peppers, peel with a vegetable peeler and cut into bite-sized pieces. Peel onion and garlic and chop finely. Heat butter in a pan and saute onion and garlic until soft, cool. Heat oil in a pan and saute peppers for a few minutes, season with salt and pepper, drizzle with lemon juice and cool. Rinse spinach and blanch in boiling salted water for a few minutes. Place while wet into the pan and saute briefly. Drain in a colander and cool.
Chop spinach. Combine spinach with half of oinon mixture and season with salt, pepper and nutmeg. Peel potatoes and grate coarsely. Combine potatoes with remaining onion mixture and cheese. Beat eggs with cream and fold into potato mixture. Layer a third of potato mixture in a lined with parchment paper springform pan, spread peppers on top and layer another third of potato mixture.
Spread spinach mixture and top with remaining potato mixture. Smooth and bake in preheated oven at 200°C (approximately 400°F) for about 30-40 minutes. Remove from oven and cool slightly. Sprinkle with scallions and serve warm or hot.
