| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swiss | Potatoes, Vegetables | 4 | Servings |
INGREDIENTS
| 9 | oz | Potates, boiled in skins |
| 9 | oz | Zucchini |
| 5 | T | Butter |
| 2 | Cloves garlic, pressed | |
| Salt | ||
| Pepper | ||
| 1 | Taragon, finely chopped | |
| 1 | c | Light cream |
| 1/2 | c | Swiss cheese, grated |
INSTRUCTIONS
Peel and slice potatoes while they are still warm. Wash and slice the zucchini. Grease a baking dish with about 1 T. of butter; arrange potatoes and zucchini in alternating overlapping layers. Place the remaining butter in the refrigerater until needed. Stir the garlic, salt, pepper and tarragon into the cream. Pour the cream over vegetables, sprinkle with grated cheese and top with flakes of chilled butter. Bake in the oven at 425 for 20-25 min. until light golden brown. Recipe By : Potatoes, Boda A. Schieren From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 ~0400 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 270
Total Fat: 30.8g
Cholesterol: 92.9mg
Sodium: 135.7mg
Potassium: 265.3mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 1.9g
Protein: 7.1g