Try this Scallop Potatoes with Gouda And Fennel recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F. Generously butter 8x8-inch glass baking dish with 2-inch-high sides. Combine cream, half and half, fresh fennel and fennel seeds in heavy large skillet. Thinly slice potatoes and add to skillet. Bring mixture to boil over high heat, stirring frequently to separate vegetables slices. Boil 5 minutes. Season generously with salt and pepper. Transfer half of potato mixture to prepared baking dish. Sprinkle half of Gouda over. Top with remaining, potato mixture. Firmly press mixture down. Sprinkle remaining Gouda over. Cover dish tightly with foil. Bake until potatoes are tender, about 40 minutes. Uncover and bake until top is golden brown, about 10 minutes longer. Let stand 10 minutes before serving. Serves 6. Bon Appetit October 1991
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Serving Size: 1 Serving (1451g) | ||
Recipe Makes: 1 servings | ||
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Calories: 836 | ||
Calories from Fat: 701 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.9g | 104 % | |
Saturated Fat 48.5g | 242 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 261.3mg | 80 % | |
Sodium 221.2mg | 8 % | |
Potassium 674.2mg | 18 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 22.5g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 836
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