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🍽️ Vegetable Gratin with Arugula and Tomato

426 kcal · 30 min · 4 servings

Ingredients

• Olive oil
• 4 starchy potatoes
• 2 zucchini
• 2 carrots
• 1 onion
• 1 handful parsley
• 100 g grated Gouda
• 2 eggs
• 50 g flour
• salt
• pepper (from the mill)
• 2 tomatoes
• 60 g grated Parmesan

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Brush a baking dish lightly with oil.
3. 3. Peel the potatoes, zucchini, and carrots.
4. 4. Grate the peeled potatoes, zucchini, and carrots finely.
5. 5. Do not peel the onion; instead, dice it into fine cubes.
6. 6. Rinse the parsley under running water.
7. 7. Shake the parsley dry.
8. 8. Pluck the parsley leaves from the stems.
9. 9. Finely chop the parsley leaves.
10. 10. Mix the grated vegetables, diced onion, and chopped parsley in a large bowl.
11. 11. Add the grated Gouda cheese to the vegetable mixture.
12. 12. Add the eggs.
13. 13. Add the flour.
14. 14. Stir everything well until a homogeneous mixture forms.
15. 15. Season the mixture with salt and pepper to taste.
16. 16. Transfer the vegetable mixture into the prepared baking dish.
17. 17. Wash the tomatoes thoroughly.
18. 18. Cut out the hard stem area from the tomatoes.
19. 19. Slice the tomatoes into even slices.
20. 20. Place the tomato slices on top of the vegetable mixture in the dish.
21. 21. Sprinkle grated Parmesan cheese over the tomato slices.
22. 22. Bake the gratin for about 40 minutes in the oven until golden brown.
23. 23. Remove the gratin from the oven.
24. 24. Cut the gratin into portions.
25. 25. Serve the portions with fresh leaf salad as desired.

Nutrition per serving

• kcal: 426
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 33 g