Potato Cauliflower Gratin
Healthy, because
Even smarter
Nutritional values
In contrast to some relatives, cauliflower is easily digestible and does not burden the digestion too much. The secondary plant substance sulforaphane from the cauliflower also protects the cells from damage by free radicals and can even prevent the development of cancer. Gouda gives the potato gratin with cauliflower a hearty finish and scores with bone-strengthening calcium.
For more colour variety, you can also prepare this potato gratin with broccoli instead of cauliflower! The cabbage vegetables are even finer and also harmonise perfectly with the potatoes.
(Percentage of daily recommendation)
| Calorie | 935 cal. | (45 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 111.2 μg | (185 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 1,534 mg | (38 %) | ||
| Calcium | 509 mg | (51 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 51.1 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Cauliflower
- 300 grams starchy potatoes
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 grams Whipped cream
- ¼ l Vegetable broth
- ½ bunch parsley
- 70 grams grated Gouda
- salt
- peppers
- Nutmeg
- 2 Tbsps butter
- Fat (for the pan)
Preparation steps
Rinse the cauliflower, divide into florets and cut the thick stalks. Peel, rinse and slice the potatoes. Blanch the cauliflower and potatoes for about 5 minutes in boiling salt water. Drain well. Peel and finely chop the onion. Saute the onion in hot butter, sprinkle with flour and pour in the cream and broth. Simmer over medium heat.
Finely chop the parsley and mix into the sauce. Season with salt, pepper and nutmeg. Grease the baking dish with fat. Layer the potatoes and cauliflower in the baking dish. Cover with the sauce and sprinkle with the cheese. Cover with knobs of butter. Bake for about 30 minutes at 175°C (approximately 350°F). Remove from the oven and serve immediately.
