Squash and Potato Gratin

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Squash and Potato Gratin
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
483
calories
Calories

Healthy, because

Even smarter

Nutritional values

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)
Calorie483 cal.(23 %)
Protein11 g(11 %)
Fat35 g(30 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.6 mg(22 %)
Vitamin K11.3 μg(19 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.4 mg(29 %)
Folate87 μg(29 %)
Pantothenic acid1.5 mg(25 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C44 mg(46 %)
Potassium1,109 mg(28 %)
Calcium255 mg(26 %)
Magnesium55 mg(18 %)
Iron2.6 mg(17 %)
Iodine10 μg(5 %)
Zinc1.9 mg(24 %)
Saturated fatty acids21.6 g
Uric acid99 mg
Cholesterol95 mg
Complete sugar11 g

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)
How healthy are the main ingredients?
Butternut squashpotatoSagegarlic clovesaltNutmeg
Preparation

Kitchen utensils

1 large Pot, 1 Silicone spoon, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Sieve, 1 Fine grater, 1 Bowl, 1 Box grater, 1 Fork, 1 rechteckige Casserole dish, 1 Tablespoon, 1 Brush

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.