| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | T | Butter |
| 1 | lb | Potatoes, peeled and thinly |
| sliced | ||
| 2 | Cloves garlic, crushed | |
| 1 | c | Cream |
| 1 | T | Cornstarch mixed with |
| 2 | T | Cold milk |
| Salt, pepper and paprika to | ||
| taste |
INSTRUCTIONS
Grease a round, shallow baking dish with the butter. Layer the potatoes into the dish with salt, pepper and garlic in between each layer. Set aside. Mix the cream with the cornstarch and milk mixture. Cook on HIGH for 3 to 4 minutes, stirring after 1 minute. Pour over the potatoes. Sprinkle the top with paprika and cook on HIGH for 12 minutes. Allow to stand for 5 minutes before serving. Serves 4-6. Posted to EAT-L Digest by Yolanda de Ortega <yillingw@GYE.SATNET.NET> on Sep 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1312
Calories From Fat: 880
Total Fat: 100g
Cholesterol: 356.6mg
Sodium: 121mg
Potassium: 2115.9mg
Carbohydrates: 95.2g
Fiber: 10.2g
Sugar: 3.9g
Protein: 14.6g