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Ingredientes
- 50 gm butter
- 1 kg potatoes, medium
- 2 x onions, medium
- Â Â salt, pepper
- 1/10 tsp nutmeg, grnd
- 1 c. chicken stock
- 1/2 tsp garlic, crushed
- 1 c. cream
Direcciones
- Peel and slice potatoes thin, about 3mm thick.
- Grease a shallow ovenproof dish generously with butter or possibly margarine.
- Spread 1/4 of the onions over base of dish. Arrange a layer of potato slices in dish. Place a layer of onions over the potatoes and sprinkle with salt, pepper and nutmeg. Repeat layers, finishing with potatoes.
- Bring stock to boil with cream and garlic and pour over to moisten.
- Dot top with butter, cover and bake at 380F/200C for 45 min. Remove cover and bake a furthur 30 min till tender and browned on top. Brown under grill if necessary.
- Substitute stock with chicken cubes + water if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 250 | |
| Calories from Fat 129 | 52% |
| Total Fat 14.68g | 18% |
| Saturated Fat 9.16g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 135mg | 6% |
| Potassium 658mg | 19% |
| Total Carbs 26.63g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.45g | 2% |
| Protein 4.45g | 7% |
