Vegetable Gratin

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Vegetable Gratin
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
965
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie965 kcal(46 %)
Protein42 g(43 %)
Fat50 g(43 %)
Carbohydrates83 g(55 %)
Sugar added0 g(0 %)
Roughage11.7 g(39 %)
Vitamin A3.4 mg(425 %)
Vitamin D0.9 μg(5 %)
Vitamin E12.3 mg(103 %)
Vitamin K17.5 μg(29 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin13.3 mg(111 %)
Vitamin B₆1.1 mg(79 %)
Folate143 μg(48 %)
Pantothenic acid3.8 mg(63 %)
Biotin18.3 μg(41 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C108 mg(114 %)
Potassium2,038 mg(51 %)
Calcium943 mg(94 %)
Magnesium131 mg(44 %)
Iron5.6 mg(37 %)
Iodine68 μg(34 %)
Zinc6.2 mg(78 %)
Saturated fatty acids30.3 g
Uric acid136 mg
Cholesterol180 mg
Complete sugar21 g

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
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
How healthy are the main ingredients?
PumpkinpotatoSour creamMozzarellaMustardthyme

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.