Ham and Potato Gratin
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
682
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 68.6 μg | (114 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,363 mg | (34 %) | ||
| Calcium | 512 mg | (51 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 289 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams small, waxy potatoes
- 2 carrots
- 350 grams Leeks
- 200 grams Zucchini
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- 250 milliliters Whipped cream
- 1 Tbsp clarified butter
- 3 eggs
- salt
- freshly ground peppers
- 1 pinch Nutmeg
- 1 Tbsp parsley
- 1 Tbsp marjoram
- 100 grams cooked ham (sliced)
- 150 grams grated Gruyere
- butter (for the pan)
- fresh marjoram (for garnish)
Preparation steps
1.
Cook the unpeeled potatoes in salt water for about 20 minutes. Drain, rinse in cold water and peel.
2.
Peel and slice the carrots. Rinse the leeks and cut into rings. Rinse the zucchini, halve lengthwise and slice.
3.
Peel and finely chop the onion and garlic. Melt the butter in a pan and saute the onion and garlic until soft. Pour in the cream and vegetable broth.
4.
Preheat the oven to 180°C (approximately 350°F).
5.
Halve the potatoes and saute in hot clarified butter. Pour the potatoes and vegetables into a greased baking dish. Mix the eggs, cream and herbs. Season with salt, pepper and nutmeg. Pour the egg mixture over the vegetables and sprinkle with the ham and cheese. Bake for 20-30 minutes, until golden brown. Serve sprinkled with fresh marjoram.
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