Penn Herb Wellness Guide
Scalloped Potatoes
Ingredients
- 3 medium russet potatoes, thinly sliced (about 3 cups)
- 3/4 cup thinly sliced onions
- 1 cup 2% milk
- 1 Tbs all-purpose flour
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp melted butter
Directions
- Preheat oven to 425. Lightly coat a 9" square baking dish with a small amount of canola oil.
- Place half of the potatoes in the dish and cover with onions. Top with remaining sliced potatoes.
- In a blender, combine milk, flour, salt, pepper and butter. Blend until well mixed. Pour over the potatoes evenly.
- Bake, covered, for 45 minutes. Remove cover and bake an additional 15 minutes or until potatoes reach desired crispness on top. Cut into 6 equal servings.
Copyright 2005 by CR License, LLC
Nutrition Facts
Calories 187
Calories from Fat 18 (10%)
(3%)Total Fat 2g
(5%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(2%)Cholesterol 6mg
(9%)Sodium 226mg
(26%)Potassium 911mg
Total Carbohydrate 37g
(15%)Dietary Fiber 4g
Sugars 3g
Sugar Alcohols 0g
(11%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.