Potato Vegetable Gratin
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 458 kcal | (22 %) | ||
| Protein | 12.3 g | (13 %) | ||
| Fat | 31.3 g | (27 %) | ||
| Carbohydrates | 30 g | (20 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams carrots
- 500 milliliters instant Vegetable broth
- 2 Fennel bulb
- half lemons (juiced)
- 700 grams starchy potatoes
- 1 tsp olive oil (for the pan)
- 100 milliliters Whipped cream
- 150 grams Crème fraiche
- salt
- peppers
- 80 grams Gouda
- 1 Tbsp Pine nuts
Preparation steps
1.
Peel the carrots and cut into thin slices. Cook the carrots in the broth for about 5 minutes. Remove from the broth with a slotted spoon.
2.
Rinse the fennel, remove the green and cut into fine strips. Add the lemon juice and fennel to the broth. Cook for 3-4 minutes. Drain well.
3.
Peel, rinse and thinly slice the potatoes. Grease a baking dish with oil. Layer the potatoes, fennel and carrots in the baking dish. Mix the cream and creme fraiche. Season with salt and pepper. Pour the cream over the vegetables. Bake for about 20 minutes at 200°C (approximately 400°F).
4.
Coarsely rub the gouda. Spread the cheese over the gratin and bake for another 15 minutes. Roast the pine nuts. Serve the gratin sprinkled with pine nuts.
