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Squash and Potato Gratin
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Preparation:
1 hr 15 min.
Preparation
Calories:
483
calories
Calories
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Squash is rich in nutrients including vitamin A, C and folate.
Pair this gratin with a light, simple salad, like this Arugula Salad with Raspberries.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 3 cups boiling potatoes (thinly sliced)
- 3 cups Butternut squash (peeled, seeds removed, thinly sliced)
- 2.333 cups cream
- 1 clove garlic cloves
- 2 Tbsps Crème fraiche
- salt
- freshly ground Black pepper
- Nutmeg (freshly grated)
- ½ bunch Sage
- 1 cup Cheese (grated, i.e. cheddar)
Preparation
Preparation steps
1.
Peel the garlic. Rub a baking dish with the garlic.
2.
Wash and peel the potatoes and thinly slice. Peel the butternut squash, remove the seeds and thinly slice. Layer the potato and butternut squash in an alternating pattern in the baking dish. Scatter a few sage leaves in between.
3.
Mix the cream with the grated cheese and creme fraiche. Season with salt, pepper and grated nutmeg and pour over the vegetables. The vegetables should be barely covered.
4.
Bake in a pre-heated oven at 350°F for 40 - 50 minutes until golden brown.
5.
Test with a fork to see if the vegetables are ready.
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