Heat oven to 350 ?.
Wash spuds and pare thinly.
Cut the pototoes into thin slices to measure about 4 cups. (Sometimes I add a few potatoes extra)
In a greased 2 -quart casserole arrange potatoes in 4 layers sprinkling each of the first three layers with 1 tablespoon onion, flour and 1/2 teaspoon of salt, dash of peeper and dot with butter.
Heat milk until scalding. Pour over potatoes. Cover and bake for 30 minutes. Uncover and bake for 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 6|
|Calories from Fat: 112 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 35.2mg||11 %|
|Sodium 124mg||4 %|
|Potassium 807.2mg||21 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 31.7g|
|Protein 7.1g||10 %|
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: 277
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.