Nutritional information for the following ingredients is not included. Normally this is because the ingredient is unknown, the measurement is imprecise e.g. “to taste”, or the ingredient is optional).
. > (American / Metric measures) <
. 1 large sweet onion, thinly sliced
. 4 large potatoes*, peeled and thinly sliced
.
. > CHEESE sauce:
. 1-1/2 cup (150g) aged Cheddar cheese
. 4 medium garlic cloves, crushed
. 3 cups (750ml) milk (1% fat +)
. 2 tbsp. (30ml) unsalted butter
. 2 tbsp. (30ml) Olive oil
. 3 tbsp. (45ml) All Purpose flour
. 1 tbsp. (15ml) Dijon mustard
. > SEASONINGS:
. 1 tsp. (5ml) sea salt
. 1/4 tsp. (1ml) each dried herbs: basil, marjoram, rosemary, sage
. a pinch of ground nutmeg
. * Best potato variety for this dish are the earthy flavoured Russets or Idaho potato. They have a low moisture and are higher in starch. Perfect for this scalloped potatoes ‘gratin’.
,
and always consult a registered dietician or your physician before embarking on any diet plan which relies on these numbers, and for any other questions.
