Potato-Zucchini Gratin with Salad

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Potato-Zucchini Gratin with Salad
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 cal.(19 %)
Protein13 g(13 %)
Fat28 g(24 %)
Carbohydrates23 g(15 %)
Sugar added1 g(4 %)
Roughage3.6 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E3 mg(25 %)
Vitamin K105.7 μg(176 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.3 mg(21 %)
Folate59 μg(20 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C58 mg(61 %)
Potassium829 mg(21 %)
Calcium401 mg(40 %)
Magnesium69 mg(23 %)
Iron2.9 mg(19 %)
Iodine20 μg(10 %)
Zinc2.2 mg(28 %)
Saturated fatty acids11.8 g
Uric acid59 mg
Cholesterol40 mg
Complete sugar9 g

Ingredients

for
4
For the gratin
1 shallot
1 garlic clove
1 tsp butter
½ tsp Pastry flour
¼ l Vegetable broth
¼ l milk
salt
freshly ground peppers
Nutmeg
500 grams Zucchini
1 red paprika
125 grams floury potatoes
125 grams sweet potatoes
50 grams finely grated Emmentaler cheese
butter (for the mold)
2 Tbsps grated Parmesan
2 Tbsps breadcrumbs
butter (for documents)
For the salad
1 bunch Arugula
½ Radicchio
½ Lettuce
3 Tbsps White vinegar
5 Tbsps olive oil
1 generous pinch medium hot Mustard
salt
freshly ground peppers
1 pinch sugar
How healthy are the main ingredients?
ZucchinipotatoArugulaEmmentaler cheeseolive oilParmesan

Preparation steps

1.

For the gratin: Preheat the oven to 200°C (approximately 390°F). Grease a baking dish.

2.

The shallot and garlic, peel and finely chop. Heat the butter in a saucepan, sprinkle in the flour, and whisk until the roux is lightly colored. Pour in the vegetable broth and the milk and whisk vigorously until smooth. Bring to a boil and season with salt, pepper and nutmeg and set aside.

3.

Rinse the zucchini, cut off the ends and cut the zucchini lengthwise into 5 mm (approximately 1/4-inch) thin slices. Rinse the peppers, halve lengthwise and remove the seeds and white ribs and cut into lengthwise strips. Peel, rinse and coarsely grate the potatoes and sweet potatoes and transfer to a bowl. Stir in the white sauce and fold in the grated Emmentaler. Place alternating layers of potatoes and zucchini in the baking dish and pour the sauce over. Mix the Parmesan and bread crumbs, sprinkle on the casserole and top with knobs of butter. Bake until the potatoes are tender and the top is golden brown and crisp, 35-40 minutes. Cover with foil if the top is browning too quickly

4.

For the salad: Rinse the arugula, radicchio and lettuce and spin dry. Tear large leaves tear into bite-sized pieces. In a bowl, whisk together the vinegar, oil, mustard, and 1 pinch of sugar and season with salt and pepper. Add the salad and toss to coat. Stack on plates and top with the gratin. Serve immediately.

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