1. Preheat oven to 400?. Process first 6 ingred in blender or food processor until smooth. Transfer mixture to med bowl and stir in whipping cream.
2. Lightly grease 13x9 baking dish with pam. Spread 1/4 of potatoes in single layer in dish; top with 1/4 of cream mixture. Repeat layers three more times with remaining potatoes and cream mixture.
3. Bake, covered at 400? for 50 min. Uncover and sprinkle with cheese and bacon. Bake 20 min or until lightly browned and bubble. Let stand 10 min.
Serve with Weekend Brisket and Jalapeno Cheddar Popovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 8-10 Serving|
|Calories from Fat: 255 (56%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 61.2mg||19 %|
|Sodium 479mg||17 %|
|Potassium 1038.2mg||27 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 36.8g|
|Protein 11g||16 %|
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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: 459
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