Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3/4 c. water
- 2 c. thinly sliced carrots
- 2 tbsp. minced onion
- 1 1/2 teaspoon butter
- 1/4 teaspoon salt
- 1 tbsp. butter, melted
- 2 lbs. red potatoes, peeled & sliced 1/8" thick
- 3 tbsp. butter
- 1 teaspoon salt
- 1 teaspoon dry whole rosemary
- 1/8 teaspoon pepper
- 1 c. shredded Swiss cheese
- 1 1/4 c. whipping cream
- Fresh mint sprigs (optional)
Direcciones
- Bring water to a boil in a medium saucepan; add in carrot, onion, 1 1/2 tsp. of butter and 1/4 tsp. salt. Cover, reduce heat and simmer 20 min or possibly till carrots are tender; drain. Brush 1 Tbsp. melted butter in the bottom of a shallow 2 1/2 qt casserole.
- Layer potato slices in casserole. Arrange carrots over potatoes, dot with 3 Tbsp. of butter. Sprinkle with 1 tsp. salt, rosemary, pepper and cheese.
- Place whipping cream in a small saucepan. Cook over low heat till hot. Pour over vegetable mix.
- Bake at 300 degrees for 1 hour 45 min or possibly till lightly browned. If you like, garnish with fresh mint sprigs.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 153 | 58% |
| Total Fat 17.42g | 22% |
| Saturated Fat 10.88g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 470mg | 20% |
| Potassium 639mg | 18% |
| Total Carbs 22.34g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.78g | 2% |
| Protein 6.53g | 10% |
