0
(0)
CATEGORY CUISINE TAG YIELD
Dairy 10 Servings

INGREDIENTS

3 1/4 lb Russet, baking Potatoes
thinly sliced
2 1/4 lb Onion, thinly sliced
Ground nutmeg
1 1/2 c Whipping cream
8 oz Reblochon or Tomme cheese

INSTRUCTIONS

1997    
Preheat oven 350F. Plase potatoes and onions in a bowl. Sprinkle with
nutmeg. Season with salt and pepper.  Transfer to 13x9x2 inch baking
dish. Press lightly to for. even  layer. Pour whipping cream over.
Cover with aluminim foil and bake  til potatoes are tender (approx 1
hr, 20 min).  Cut cheese into small pieces. Top potatoes with cheese.
Bake till  cheese melts and bubbles (10 min).  Preheat broiler. Boil
til cheese browns. Let stand 20 min. Serve hot.  Posted to FOODWINE
Digest  by Barb B <barbb@MICRON.NET> on Dec 27,

A Message from our Provider:

“Christ gives Life!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 24.6mg
Sodium: 31.5mg
Potassium: 973.4mg
Carbohydrates: 41.7g
Fiber: 5.1g
Sugar: 5.9g
Protein: 5.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?