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New Potato Casserole

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Submitted by peccaj

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

10 1E+1
LARGE LARGE POTATOES
1 1
MEDIUM MEDIUM ONIONS
¼ 113.4
POUND G BUTTER
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML PARSLEY LEAVES
chopped
1 15
TABLESPOON ML DILL WEED
1 473
PINT ML SOUR CREAM *

Directions

Preheat oven to 350℉ (180℃).

Slice potatoes approximately ¼ inch thick.

Select a casserole that is wider than it is high, so that most of the slices can be layered across the bottom.

Butter the bottom of the casserole and place the slices in the pan.

Slice the onion thinly and scatter under and over the potatoes.

Add salt and pepper; dot generously with chunks of butter.

Seal the pan tightly with aluminum foil and bake for 1 to 1½ hours, or until the potatoes are tender and slightly browned.

Remove foil to serve and top with a good sized dollop of sour cream, sprinkled with a pinch of herbs.

Pass separately a bowl of sour cream with herbs.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 540g (19.0 oz)
Amount per Serving
Calories 574 25% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 530mg 22%
Total Carbohydrate 34g 34%
Dietary Fiber 9g 38%
Sugars g
Protein 18g
Vitamin A 13% Vitamin C 68%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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