Vegetables with Bacon and Potato Gratin

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Vegetables with Bacon and Potato Gratin
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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
727
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie727 kcal(35 %)
Protein21.46 g(22 %)
Fat44.82 g(39 %)
Carbohydrates61.73 g(41 %)
Sugar added0 g(0 %)
Roughage8.17 g(27 %)
Vitamin A1,588.9 mg(198,613 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.39 mg(35 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.49 mg(35 %)
Folate56.73 μg(19 %)
Pantothenic acid0.61 mg(10 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C38.18 mg(40 %)
Potassium1,110.52 mg(28 %)
Calcium319.93 mg(32 %)
Magnesium52.6 mg(18 %)
Iron2.31 mg(15 %)
Iodine8.12 μg(4 %)
Zinc1.11 mg(14 %)
Saturated fatty acids23.04 g
Cholesterol123.22 mg

Ingredients

for
4
For the gratin
1
500 grams
200 milliliters
50 grams
grated Cheese (such as Gruyère)
50 grams
Nutmeg (freshly grated)
freshly ground Pepper
For the croutons
2 slices
2 tablespoons
For the vegetables
100 grams
Smoked bacon (in slices)
1 tablespoon
400 grams
2 stalks
4

Preparation steps

1.

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

2.

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.

3.

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

4.

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.

5.

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

6.

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.