Potato Gratin with Peppers
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
662
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 662 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 1,240 mg | (31 %) | ||
| Calcium | 581 mg | (58 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Bell pepper (orange, red, green)
- 2 stalks Celery
- 1 Red chili pepper
- 600 grams waxy potatoes
- 2 Tbsps Canola oil
- 250 milliliters Whipped cream
- 1 egg
- 50 grams Crème fraiche
- salt
- freshly grated Nutmeg
- freshly ground peppers
- 1 tsp thyme
- 70 grams Emmentaler cheese
- 70 grams pecorino romano
- 80 grams Sunflower seed
How healthy are the main ingredients?
potatoWhipped creamCelerySunflower seedEmmentaler cheesepecorino romanoPreparation steps
1.
Rinse and halve bell peppers, remove seeds and ribs, peel. Cut into fine slices. Rinse and dry celery, cut into about 1/2 cm (approximately 1/5 inch) diagonal slices. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Rinse and peel potatoes, slice. Combine all vegetables.
2.
Grease four small ovenproof pans with oil and spread with vegetables.
3.
Whisk cream with egg and sour cream. Season well with salt, nutmeg, pepper and thyme and pour over vegetables. Bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes. Combine both cheeses and sprinkle together with sunflower seeds after 20 minutes on top of gratins.
4.
Remove from the oven and cool briefly, garnish with fresh thyme and serve.
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