from Taste of Home
Preheat oven to 250. Pam pan. With a mandoline slice onion and potatoes thinly and in seperate piles. Cook onions in olive oil wiht generous salt and pepper. When tender, sprinkle thyme on it. Set aside. In a small saucepan heat milk and cream just until simmering. In another saucepan melt the butter and whisk in flour. Remove from heat and whisk in hot milk and cream a little at a time until incorporated. Then add the garlic and rosemary. Return to heat; bring to a gentle boil. Cook 3 to 5 minutes or until thickened. Return to the pammed pan and layer russet then sweet potatoe then seasoned onions. Sprinkle on a dash of nutmeg. Then repeat the layers again and then poor on the milk mixture. Bake uncovered for 45 minutes. Increase oven temp to 425. Bake for 10 to 15 minutes more or until golden brown and potatoes are tender.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 228 | ||
Calories from Fat: 90 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 27.6mg | 9 % | |
Sodium 64.4mg | 2 % | |
Potassium 654.5mg | 17 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 29.2g | ||
Protein 5.1g | 7 % | |
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: 228
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