Pumpkin Potato Gratin
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.
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,528 mg | (38 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 265 mg | |||
| Complete sugar | 16 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
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.
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.
