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Ингредиенты
- 3Â 1/2 Tbsp. unsalted butter
- 5 Tbsp. flour
- 1 c. lowfat milk
- 1 c. chicken broth/stock
- 1/4 c. red burgundy wine
- 3 lrg potatoes peeled & sliced very thin
- 1/8 c. celery -- thinly sliced
- 1 c. mushrooms -- sliced
- 1/2 c. onion, small dice
- 2 Tbsp. canola oil
- 1 tsp garlic pwdr
- 1/8 tsp black pepper
- 1 tsp kosher salt
- 1/4 tsp Italian seasoning
- 1/2 c. lowfat sour cream
Инструкции
- 1. In a sauce pan heat butter, then add in flour & cook for 2 min.
- 2. Add in the lowfat milk and let begin to thicken, then add in the chicken stock & the wine. - Reserve.
- 3. In a saute/fry pan add in the oil & let heat up, then add in the celery & onion and cook 4 min.
- 4. Next add in the mushrooms and cook an additional 5 min.
- 5. Add in this to the lowfat milk mix & hot.
- 6. Add in all the seasonings to the mix and simmer for 5 min.
- 7. Now spread the potatoes proportionately in a 9x13 cake pan and pour the mix over, make sure to coat all well.
- Bake in a 350* oven for approx 45 min or possibly till tender, the potatoes should remain saucy when finished.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 4 servings | |
| Calories 459 | |
| Calories from Fat 210 | 46% |
| Total Fat 23.85g | 30% |
| Saturated Fat 10.73g | 43% |
| Trans Fat 0.03g | |
| Cholesterol 45mg | 15% |
| Sodium 745mg | 31% |
| Potassium 1164mg | 33% |
| Total Carbs 51.25g | 14% |
| Dietary Fiber 5.7g | 19% |
| Sugars 7.1g | 5% |
| Protein 9.47g | 15% |
