Protein-Packed Lunch

Pumpkin Potato Gratin

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Pumpkin Potato Gratin
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
391
calories
Calories

Healthy, because

Even smarter

Nutritional values

Just like the Hokkaido pumpkin, parsley contains vitamin A, which is particularly important for the skin and eyes. But parsley can do even more: the herb contains essential oils that can help with cystitis, urinary tract diseases and also with stomach pain or an irritated intestine.

Serve a fresh leaf salad with the gratin to bring more variety to your plate. You prefer the pumpkin gratin vegetarian? You can leave out the chicken breast cold cuts as an ingredient, or replace them with pumpkin seeds, for example.

1 each contains
(Percentage of daily recommendation)
Calorie391 cal.(19 %)
Protein26 g(27 %)
Fat17 g(15 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.7 μg(9 %)
Vitamin E5.6 mg(47 %)
Vitamin K34.1 μg(57 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.7 mg(50 %)
Folate161 μg(54 %)
Pantothenic acid2.9 mg(48 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C74 mg(78 %)
Potassium1,528 mg(38 %)
Calcium207 mg(21 %)
Magnesium73 mg(24 %)
Iron5.2 mg(35 %)
Iodine21 μg(11 %)
Zinc2.8 mg(35 %)
Saturated fatty acids6.9 g
Uric acid197 mg
Cholesterol265 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
1 smaller Hokkaido pumpkin (1 kilogram)
400 grams potatoes
200 grams cooked ham
1 onion
1 garlic clove
1 Tbsp vegetable oil
salt
peppers
250 milliliters milk
100 grams Créme legére
4 eggs
2 Tbsps freshly chopped parsley
ground Caraway
How healthy are the main ingredients?
potatohamparsleyHokkaido pumpkinoniongarlic clove

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Peel the pumpkin, cut into slices, remove the seeds and cut into small pieces. Peel and dice the potatoes. Cube the ham. Peel and finely chop the onion and garlic. Saute the onion and garlic in hot oil until translucent. Add the pumpkin and saute. Add the ham and potatoes and saute briefly. Season with salt and pepper. Pour the vegetables into a baking dish.

3.

Whisk the milk and the pastry cream. Add the eggs and parsley. Season with salt, pepper and caraway seeds. Pour the cream over the vegetables. Bake for about 45 minutes, until golden brown. Serve immediately.

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