Tomato and Potato Gratin with Bacon and Onions
Healthy, because
Even smarter
Nutritional values
The tomato-potato gratin with bacon and onions is an all-round balanced weight. Energy-supplying carbohydrates come with the potatoes, satiating and muscle-building proteins with the bacon and Gouda and vitamins with the vegetables. Especially the immune-strengthening vitamin C is absorbed through the dish.
Try turkey ham instead of bacon. It tastes similarly spicy and scores with less arachidonic acid, which can promote inflammation and thus diseases such as rheumatism in the body.
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 401 mg | (40 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 5 g |
Preparation steps
Rinse, dry and slice tomatoes. Peel and rinse potatoes, cut into 1/2 cm slices (approximately 1/5 inch). Blanch potatoes in boiling salted water for 5 minutes, drain.
Peel onions and chop finely. Grate Gouda coarsely. Rinse parsley, shake dry, pluck off leaves and chop. Butter round baking dish (diameter of 26 cm) (approximately 10 inches) and arrange onions on the bottom of the dish. Layer potatoes and tomatoes, alternating, and press gently by hand.
Season vegetable broth with with salt and pepper and pour over potatoes. Bake in preheated oven at 200°C (approximately 400°F) for about 20-25 minutes. Remove dish from oven and sprinkle with cheese and top with bacon. Increase oven temperature to 225°C (approximately 425°F) and bake for another 10-15 minutes or until golden brown. Sprinkle with parsley and serve.
