Creamy Ham and Vegetable Bake
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,317 mg | (33 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup vegetable stock
- 1.333 cups cream (48% fat)
- ⅔ cup milk
- 1 clove garlic cloves (crushed)
- 1 bay leaf
- 1 Tbsp butter
- 28 ozs potatoes (peeled and thinly sliced)
- 2 Leeks (thinly slliced)
- 6 ozs cooked ham (chopped)
- ¾ cup grated Cheese
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 2 litre gratin dish.
2.
Heat the stock, cream and milk in a pan with the garlic and bay leaf and bring to a boil. Remove from the heat, cover and leave to stand.
3.
Mix the potatoes, leeks and ham together in the dish, and spread out in an even layer. Pour over the stock mixture. Season with salt and pepper and sprinkle with the cheese.
4.
Loosely cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30-4o minutes, spooning some of the stock mixture over occasionally, until the potatoes are tender. Allow to stand for 10 minutes before serving
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