RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 748
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| Recipe Name: |
Scalloped New 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: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
90.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.80
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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: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Preheat oven to 350 degrees.
Rub inside of a small shallow casserole with garlic and then 2 tablespoons of the butter. Layer about a third of potatoes in the pan and sprinkle with salt, pepper, and flour. Add one third of the sage and cheese. Then pour one third of the half-and-half over them. Repeat twice.
Dot the top with the remaining butter. Put the pan on a small baking sheet and place in the oven. Bake until potatoes are very tender and the surface is nicely browned, about 1 ½ hours.
Fry the sage leaves in a little butter or olive oil and serve with the potatoes as a garnish, if desired. |
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| Nutrition per Serving: |
| Calories: |
356 |
Total Carbs: |
23.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
29.3 |
Fat: |
26.5 |
Protein: |
13.91 |
| Fiber: |
0.47 |
Sodium: |
114.56 |
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