Lisa Sandbo
Roast chiles. When cool enough to handle, peel and slice into thin strips. Cook onions with 1 tsp salt in oil in a heavy 12 in skillet over medium low heat, stirring occasionally, until golden, about 8 minutes. Stir in all but 1/2 cup chile strips. Reserve 1/2 cup chiles for topping. Preheat oven to 400 with rack in the middle. Generously butter a 3 qt shallow baking dish. Peel potatoes, then cut crosswise into 1/16 inch thick slices. Transfer to a small heavy pot. Add cream, milk and 1 tsp. salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in chile & onion mixture, then pour mixture evenly into baking dish. Sprinkle reserved chiles on top. Bake until potatoes are tender, 45 min to 1 hour. Let stand 15 minutes before serving.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 255 | ||
Calories from Fat: 89 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 30.9mg | 9 % | |
Sodium 24.1mg | 1 % | |
Potassium 915.3mg | 24 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 33.3g | ||
Protein 5.2g | 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: 255
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