This is a rich and creamy side dish, the onions add a nice crunch to traditional au gratin potatoes.
Peel and thinly slice the potatoes; add to about 3 inches of lightly salted, boiling water in a large saucepan and cook, uncovered, until potatoes are nearly tender. Drain immediately so they will not become overcooked for the baking period to come.
Place potatoes in a 2-quart casserole. Have oven heating to 350 degrees. In same pan as for cooking the sliced potatoes, combine soup, sour cream, milk, and 2/3 cup of the canned french onions with 1/2 cup of the cheddar cheese. Warm the mixture, stirring to smooth it. Gently return potatoes to the pan and use a rubber scraper to mix with the soup-sauce.
Turn potatoes and sauce into the 2-quart casserole; bake at 350 degrees for 20 minutes or until hot. Top with remaining fried onions and cheese. Bake 5 minutes more.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 6 | ||
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Calories: 503 | ||
Calories from Fat: 326 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.2g | 48 % | |
Saturated Fat 20.4g | 102 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 91.2mg | 28 % | |
Sodium 567.3mg | 20 % | |
Potassium 898.1mg | 24 % | |
Total Carbohydrate 34.5g | 10 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 31.3g | ||
Protein 12g | 17 % | |
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: 503
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