Распечатать
E-mail
Add a photo
Ингредиенты
- 4 cups cubed potatoes (1/2 inch cubes)
- 7 TBSP butter (divided)
- 1/3 cup flour
- 1 3/4 cups milk
- pinch of ground pepper
- 1/2 tsp salt
- dash of ground nutmeg
- 1 1/2 cups (6 oz) shredded sharp cheddar cheese (divided)
- 1/2 cup freshly grated Parmesan cheese (divided)
- 1 cup Panko bread crumbs
Инструкции
- Put potatoes in a medium saucepan and cover with water.
- Bring to a boil and cook over medium-high heat until fork tender. Drain and set aside.
- Spray the inside of a 2 quart baking dish with cooking spray
- Preheat oven to 400 degrees.
- Melt 4 TBSP of the butter over medium heat.
- Add flour and cook, stirring, about 2 minutes until mixture is blended and bubbly.
- Add milk and continue cooking, stirring, until thickened.
- Stir in salt, pepper and nutmeg.
- Reserve about 1/2 cup of the cheddar and 2 TBSP of the Parmesan cheese.
- Add remainder of the two cheeses to the sauce and continue cooking, stirring, just until cheese is melted.
- Add drained potatoes and stir gently to coat thoroughly.
- Transfer mixture to prepared baking dish and top with reserved cheeses.
- Melt remaining 3 TBSPs butter and toss with the bread crumbs.
- Sprinkle evenly over the cheese layer.
- Bake for 15 minutes or until heated through, then turn oven to broil and broil for 1-2 minutes or until browned.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 466 | |
| Calories from Fat 252 | 54% |
| Total Fat 28.65g | 36% |
| Saturated Fat 17.54g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 758mg | 32% |
| Potassium 503mg | 14% |
| Total Carbs 35.34g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.72g | 4% |
| Protein 17.34g | 28% |
