RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1350
| View Recipe |
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| Recipe Name: |
Manchego Scalloped Potatoes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
Spanish |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
15.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.55
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375-degree oven about 20 minutes.
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Ingredients:
1.25 Cups milk, whole
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Directions:
Preheat oven to 400 degrees. Lightly butter 8x8x2-inch glass baking dish and spread minced garlic into dish.
Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with a little salt, pepper and nutmeg. Sprinkle with flour. Dot with 1/2 tablespoon butter. Sprinkle half of cheese over the top. Top with remaining potatoes, salt, pepper, nutmeg and 1/2 tablespoon butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 35 minutes. Uncover dish; sprinkle potatoes with remaining cheese.
Bake uncovered until potatoes are tender and cheese is deep golden brown, about 10 minutes longer.
Remove from oven; let stand 15 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
213 |
Total Carbs: |
26.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
7.5 |
Fat: |
8.3 |
Protein: |
2.81 |
| Fiber: |
5.46 |
Sodium: |
219.66 |
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