Vegetables with Bacon and Potato Gratin

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Vegetables with Bacon and Potato Gratin
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Health Score:
77 / 100
35 min.
ready in 1 hr 15 min.
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie544 cal.(26 %)
Protein17 g(17 %)
Fat34 g(29 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage25.6 g(85 %)
Vitamin A2.1 mg(263 %)
Vitamin D0.8 μg(4 %)
Vitamin E9 mg(75 %)
Vitamin K25.4 μg(42 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin7 mg(58 %)
Vitamin B₆0.7 mg(50 %)
Folate102 μg(34 %)
Pantothenic acid1.6 mg(27 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C33 mg(35 %)
Potassium1,463 mg(37 %)
Calcium252 mg(25 %)
Magnesium94 mg(31 %)
Iron5.7 mg(38 %)
Iodine14 μg(7 %)
Zinc2.6 mg(33 %)
Saturated fatty acids19.2 g
Uric acid177 mg
Cholesterol96 mg
Complete sugar13 g


For the gratin
1 garlic clove
500 grams waxy potatoes
200 milliliters Whipped cream
50 grams grated Cheese (such as Gruyère)
50 grams Crème fraiche
Nutmeg (freshly grated)
freshly ground peppers
For the croutons
2 slices Whole Wheat Bread
2 Tbsps butter
For the vegetables
100 grams Smoked bacon (in slices)
1 Tbsp vegetable oil
400 grams Salsify
2 stalks Celery
4 carrots
How healthy are the main ingredients?
potatoSalsifyWhipped creamCelerygarlic clovesalt

Preparation steps


Preheat the oven to 180°C (approximately 350°F).


Peel the garlic peel and rub the cut surfaces in a gratin dish (approximately 20 x 20 cm, approximately 8 x 8 inches). Peel the potatoes, rinse and cut into very thin slices or microplane. Uniformly lay in the baking dish. Mix the cream with the cheese and creme fraiche. Season with salt, nutmeg and pepper and pour over the potatoes. The potatoes should be barely covered, if necessary use more or less cream.


Bake in preheated oven until golden brown, about 40 minutes. If the gratin becomes too dark, cover with aluminum foil.


Meanwhile, for the croutons, trim the bread slices and dice. Cook in the hot butter until golden brown for 2-3 minutes and drain on paper towels.


Cook the bacon in a hot pan in oil until golden brown and also allow to drain on paper towels.


Peel the salsify, rinse, cut in half lengthwise and cut into 5-6 cm (approximately 2 1/2 - 3 inches) long pieces. Trim the celery and the carrots, rinse or peel and also cut into sticks. Cook the vegetables together in the hot bacon frying pan until golden brown, about 5 minutes. Season with salt, pour in a little water, cover and cook about 5 minutes until tender. Remove the lid and let the liquid evaporate again. Arrange on a plate and garnish with the bacon and croutons. From the gratin cut out small circles (about 5 cm in diameter, approximately 2 inches), put on the vegetables and serve.