Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
965
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 965 cal. | (46 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 2,038 mg | (51 %) | ||
| Calcium | 943 mg | (94 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 30.3 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups potatoes (peeled and sliced)
- 2 medium Sweet potato (peeled and sliced)
- 2 ⅔ cups Pumpkin (sliced)
- salt
- peppers
- 1.333 cups Sour cream
- ⅜ cup vegetable stock
- 1 Tbsp whole-grain Mustard
- 1 egg (beaten)
- ½ cup fresh Mozzarella (thinly sliced)
- 1 ¾ cups Cheddar cheese (grated)
- 1 Tbsp chopped, fresh thyme
- For the garnish
- thyme
Preparation steps
1.
Heat the oven to 200 C, 400F, gas 6. Butter a large baking dish.
2.
Put the potatoes in a pan and cover with water. Add a pinch of salt and bring to a boil. Cook for 5 minutes. Add the sweet potatoes and pumpkin and cook for a further 3 minutes. Drain well and set aside.
3.
Mix together the soured cream, stock, mustard and egg and season with salt and pepper.
4.
Layer the potatoes, sweet potatoes, pumpkin and Mozzarella in the baking dish, sprinkling each layer with grated cheese and thyme, finishing with a layer of potatoes. Pour over the soured cream mixture, brushing it over the top layer of potatoes. Cover with foil and cook for 30 minutes. Remove the foil and continue cooking for a further 15-20 minutes until the potatoes are tender and browned. Sprinkle with thyme and serve.
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