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Vegetable Gratin

3 Russet Potatoes 4 oz (113g) Cauliflower 5 oz (142g) Mushrooms 1 Zucchini 1 Red Bell Pepper 4 oz (113g) Green Onions 1 Small Onion 4 oz (113g) Swiss Cheese 1/4 Cup Parmesan Cheese 4 oz (113g) unsalted Butter 1/4 Cup Half and Half Cream 2 Tbsp Olive Oil 1 Tbsp Olive Oil Salt, Black Pepper Preparations: 1- Poke holes into the potatoes. 2- Wrap the potatoes with aluminum foil. 3- Preheat oven to 425º F (218º C), bake the potatoes for an hour or until well baked. Peel the cooked potatoes skin. 4- Dice the onion and bell pepper. 5- Slice the zucchini and cauliflower. 6- Slice the mushrooms. 7- Dice the green onions. 8. Grate the Swiss cheese. Directions: 1- Fry the onions with olive oil (2 tbsp) until translucent. 2- Stir in the red pepper, cauliflower, and zucchini and saute for 5 minutes over medium heat. 3- Stir in the mushrooms and add as much as salt and pepper you would prefer and continue heating for couple of more minutes. 4- Transfer the potatoes into a bowl. 5- Mash the potatoes. 6- Mash in butter, parmesan cheese, Swiss cheese, and green onions. 7- Stir in half and half cream and some salt. Stir until all the ingredients are mixed thoroughly. 8- Grease a pan with olive oil. 9- Spread half of the potato mixture evenly across the pan. 10- Top with a layer of the fried veggies. 11- Cover the veggies with the remaining of the potato mixture. 12- Cover the pan with aluminum foil. 13- Preheat oven to 350º F (177º C), cook the vegetable gratin for 20 minutes.

Vegetable Gratin CALORIES & NUTRITION VALUES

Vegetable Gratin is an healthier version of potato gratin. Vegetable Gratin contains high amounts of vitamin B6 and vitamin C. It is also rich in phosphorus. One serving (3.5 oz / 100g) of this vegetable gratin recipe has 146 calories (96 calories from fat), 10.8g total fat (5.7g saturated fat), 24mg cholesterol, 119mg potassium, 8.5g total carbohydrates (1.6g dietary fiber, 1.6g sugars), and 4.9g protein.