casserole made with potato & artichoke
1-Heat oven to 425,butter a 3qt or 9 X 13 in baking dish
2-Melt the butter in a large skillet over medium heat. Add the leeks and onion,season with 3/4 tsp salt & 1/2 tsp pepper and cook,covered, stirring occasionally,until tender 6-8 minutes. Stir in the garlic & thyme and cook for 3 minutes; remove from heat. Add the cheese and artichokes to the leek mixture and toss to combine
3-Peel & thinly slice the potatoes (about 1/8 in. thick).Layer one third of the potatoes in the prepared baking dish,then top with half the artichoke mixture; repeat. Top with the remaining potatoes. Pour the heavy cream over the potatoes;press gently to submerge. Sprinkle with the parmesan.
4-Tightly cover the dish with foil; place on a rimmed baking dish,to catch drips, and bake for 40 minutes.Remove the foil and bake until the potatoes are tender and the top is golden,15 to 20 minutes more. Let the gratin rest for at least 5 minutes before serviing.
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Serving Size: 1 Serving (388g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 357 | ||
Calories from Fat: 171 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 65.4mg | 20 % | |
Sodium 43.2mg | 1 % | |
Potassium 987mg | 26 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 39.7g | ||
Protein 6.2g | 9 % | |
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: 357
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