Vegetables Au Gratin

1. Preheat oven to 180°C and grease an oven proof dish.

2. Bring the cream to the boil, add the stock cube and stir to dissolve.

3. Add salt, pepper and chives. Blend in half the grated Jarlsberg until it melts and the sauce is smooth.

4. Layer all the vegetables in the dish and pour in the sauce.

5. Sprinkle the remaining grated cheese on top.

6. Bake in mid oven for 30 - 45 minutes.

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Nutrient	Quantity
Total fats	2.8747 g
Protein	47.8557 g
Carbohydrates	35.2812 g
Energy	342.4396 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0626 g
Water	1012.4645 g
Aspartic acid	1.2427 g
Calcium, Ca	336.3953 mg
Lutein + zeaxanthin	1137.8305 g
Fiber, total dietary	11.0226 g
Carotene, beta	4325.494 g
Niacin	7.5853 mg
Vitamin A, RAE	461.4524 g
Arginine	0.216 g
Riboflavin	0.4836 mg
Tocopherol, beta	0.0894 mg
Glutamic acid	3.9324 g
Sodium, Na	181.0377 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0389 g
Total lipid (fat)	2.8747 g
Manganese, Mn	1.0635 mg
Fructose	12.2417 g
Proline	0.1599 g
Fatty acids, total saturated 16:0	0.3711 g
Choline, total	190.4921 mg
Sugars, total	23.7224 g
Serine	0.2501 g
Fatty acids, total saturated 18:0	0.1426 g
Fatty acids, total saturated 20:4 undifferentiated	0.104 g
Vitamin B-6	0.9714 mg
Selenium, Se	33.708 g
Ash	6.9878 g
Fatty acids, total saturated 18:1 undifferentiated	0.4255 g
Pantothenic acid	0.8342 mg
Phenylalanine	0.2539 g
Copper, Cu	1.046 mg
Betaine	0.8936 mg
Thiamin	0.58 mg
Retinol	60 g
Methionine	0.0579 g
Iron, Fe	5.4046 mg
Carbohydrate, by difference	35.2812 g
Phosphorus, P	581.4128 mg
Folate, total	176.633 g
Tocopherol, gamma	1.0723 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.046 g
Lycopene	22991.1244 g
Alanine	0.2591 g
Cholesterol	100 mg
Valine	0.1782 g
Fatty acids, total saturated 18:2 undifferentiated	0.811 g
Glycine	0.1892 g
Carotene, alpha	902.4888 g
Glucose (dextrose)	11.1694 g
Fatty acids, total saturated 14:0	0.0081 g
Zinc, Zn	3.5862 mg
Isoleucine	0.1775 g
Fatty acids, total polyunsaturated	1.1136 g
Leucine	0.2468 g
Tocotrienol, alpha	0.0894 mg
Vitamin A, IU	8165.6584 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.024 g
Folate, DFE	176.633 g
Tryptophan	0.058 g
Vitamin C, total ascorbic acid	129.3888 mg
Phytosterols	63.6287 mg
Tyrosine	0.1365 g
Vitamin B-12	2 g
Vitamin K (phylloquinone)	96.3147 g
Fatty acids, total saturated	0.5217 g
Histidine	0.1319 g
Fatty acids, total monounsaturated	0.4644 g
Threonine	0.2567 g
Folate, food	176.633 g
Vitamin E (alpha-tocopherol)	5.8504 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.066 g
Magnesium, Mg	143.3309 mg
Lysine	0.2609 g
Potassium, K	2613.2411 mg
Cystine	0.0804 g
Fluoride, F	20.5517 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Potato	2	0	0	0
Tomato	4	160.8396	34.7592	1.7871
salt pepper	0	178	0	1
chive	4 tablespoons	3.6	0.522	0.0876
jarlsberg cheese	200 g	178	0	1
courgette	1	178	0	1
single cream	300 ml	178	0	1
aubergine	0.5	178	0	1
stock cube	1 vegetable	178	0	1