Root Vegetable Rosemary Gratin

Health score
16%
Root Vegetable Rosemary Gratin
45 min.
8
522kcal
38.15%sweetness
100%saltiness
18.16%sourness
24.74%bitterness
25.61%savoriness
96.68%fattiness
0%spiciness

Ingredients

  • 14.1 oz pie crust dough refrigerated
  • tablespoon rosemary leaves fresh chopped
  • 0.3 teaspoon pepper freshly ground
  • oz gruyere cheese shredded divided
  • pounds potatoes - remove skin red cut into disks
  • pounds sweet potatoes and into cut into disks
  • 0.5 lb carrots sliced in disks
  • 0.5 lb turnip peeled sliced in disks
  • teaspoon kosher salt 
  • 0.7 cup cup heavy whipping cream 
  •  garlic clove minced

Equipment

  • frying pan
  • baking sheet
  • oven
  • knife
  • aluminum foil
  • microwave
  • spatula
  • springform pan
  • measuring cup

Directions

  1. Preheat oven to 45
  2. Unroll piecrusts on a lightly floured surface.
  3. Sprinkle rosemary, pepper, and cup cheese over 1 piecrust; top with remaining piecrust.
  4. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
  5. Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips.
  6. Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust.
  7. Sprinkle with cup cheese. Repeat layers twice, pressing layers down slightly to fit.
  8. Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan.
  9. Sprinkle with remaining cup cheese. Cover pan with heavy-duty aluminum foil.
  10. Place on a baking sheet.
  11. Bake at 450 for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned.
  12. Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan. If desired, carefully slide gratin off bottom of pan using a long knife or narrow spatula.

Nutrition Facts

Calories522kcal
Protein11.13%
Fat50.68%
Carbs38.19%

Properties

Glycemic Index
29.98
Glycemic Load
7.53
Inflammation Score
-10
Nutrition Score
18.927826086957%

Flavonoids

Naringenin
0.06mg
Apigenin
0.01mg
Luteolin
0.05mg
Kaempferol
0.07mg
Myricetin
0.03mg
Quercetin
0.44mg

Taste

Sweetness:
38.15%
Saltiness:
100%
Sourness:
18.16%
Bitterness:
24.74%
Savoriness:
25.61%
Fattiness:
96.68%
Spiciness:
0%

Nutrients percent of daily need

Calories:521.92kcal
26.1%
Fat:29.57g
45.49%
Saturated Fat:14.05g
87.79%
Carbohydrates:50.14g
16.71%
Net Carbohydrates:44.86g
16.31%
Sugar:6.21g
6.9%
Cholesterol:53.6mg
17.87%
Sodium:782.9mg
34.04%
Protein:14.61g
29.22%
Vitamin A:13352.42IU
267.05%
Calcium:351.38mg
35.14%
Phosphorus:298.64mg
29.86%
Manganese:0.55mg
27.4%
Fiber:5.28g
21.11%
Potassium:688.26mg
19.66%
Vitamin B1:0.28mg
18.63%
Vitamin C:14.15mg
17.16%
Vitamin B6:0.34mg
17%
Vitamin B2:0.28mg
16.43%
Folate:64.98µg
16.25%
Vitamin B3:2.76mg
13.78%
Magnesium:52.69mg
13.17%
Iron:2.33mg
12.94%
Zinc:1.89mg
12.59%
Copper:0.25mg
12.51%
Selenium:8.46µg
12.09%
Vitamin B5:1.16mg
11.63%
Vitamin K:11.59µg
11.04%
Vitamin B12:0.49µg
8.09%
Vitamin E:0.84mg
5.61%
Vitamin D:0.49µg
3.25%
Source:Foodista