Potato Gratin with Tomatoes
(5 votes)
(5 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,136 mg | (28 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 6 Tomatoes
- 125 grams Mozzarella
- 1 tsp butter (for the pan)
- 250 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps chopped parsley (to sprinkle)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Peel, rinse and slice the potatoes. Rinse the tomatoes, remove the stalks and cut into very thin slices. Thinly slice the mozzarella.
2.
Grease a casserole dish with butter and alternately layer the potato and tomato slices in the dish.
3.
Mix the broth and cream. Season with salt, pepper and nutmeg. Pour the cream over the dish and place the mozzarella slices on top. Bake for about 40 minutes, until golden brown. Serve sprinkled with parsley.
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