Potato-Zucchini Gratin with Salad
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 105.7 μg | (176 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 829 mg | (21 %) | ||
| Calcium | 401 mg | (40 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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)
Preparation steps
For the gratin: Preheat the oven to 200°C (approximately 390°F). Grease a baking dish.
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.
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
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.