Oil a shallow baking pan and place shallots in a single row. Bake in 350! F oven for 30 minutes until tender Remove from oven and puree in food processor until smooth. Increase oven temperature to 375! F. Heat heavy cream and blend with shallots in processor. Toss the Idaho Potatoes with salt and pepper Butter a casserole dish and cover bottom with approximately 1/2 cup of shallot mixture. Layer with potatoes. Repeat until mixture and potatoes are used up. Cover with aluminum foil and bake at 375! F for one hour Remove foil and bake another 1/2 hour. Remove from oven, let stand 20 minutes. (Makes 6 servings) From the files of Al Rice, North Pole Alaska. Feb 1994
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|Serving Size: 1 Serving (1982g)|
|Recipe Makes: 1|
|Calories from Fat: 867 (39%)|
|Amt Per Serving||% DV|
|Total Fat 96.3g||128 %|
|Saturated Fat 56.1g||280 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 326.1mg||100 %|
|Sodium 224.5mg||8 %|
|Potassium 6864.1mg||181 %|
|Total Carbohydrate 312g||92 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 298.1g|
|Protein 44.5g||64 %|
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Calories per serving: 2206
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