Thinly slice the potatoes and place in a greased shallow 2-quart baking dish. In a small saucepan, heat butter, onion, salt, thyme, and pepper until the butter is melted. Drizzle over potatoes. Cover and bake at 425? for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese melts. Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 6|
|Calories from Fat: 194 (48%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 36.2mg||11 %|
|Sodium 135.3mg||5 %|
|Potassium 1068.3mg||28 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 42.1g|
|Protein 10.3g||15 %|
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Calories per serving: 407
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