Recipe Details
Ingredients
-
5largepotatoes, peeled
-
⅜cupbutter, melted
-
2tablespoonsminced onion
-
2teaspoonsdried parsley
-
2teaspoonssalt
-
½teaspoonground black pepper
-
1(16 ounce) containersour cream
-
1 ½cupsmilk
-
1cupshredded processed cheese
Cooking Directions
-
Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, 8 to 10 minutes. Refrigerate potatoes for 8 hours to overnight.
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
-
Grate cooked potatoes into a large bowl. In a small bowl, combine melted butter, onion, parsley, salt, and pepper. In a separate small bowl, mix together sour cream and milk.
-
Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. Sprinkle with 1/2 of the butter-spice mixture. Pour 1/2 of the sour cream-milk mixture over the top. Cover with 1/2 cup processed cheese. Repeat another layer with remaining ingredients.
-
Bake in the preheated oven for 1 hour.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe7 | |
| Calories531 | |
| % Daily Value * | |
| Total Fat 30g |
38% |
| Saturated Fat 19g |
95% |
| Cholesterol 76mg |
25% |
| Sodium 1093mg |
48% |
| Total Carbohydrate 53g |
19% |
| Dietary Fiber 6g |
21% |
| Total Sugars 7g |
|
| Protein 14g |
28% |
| Vitamin C 53mg |
59% |
| Calcium 175mg |
13% |
| Iron 2mg |
13% |
| Potassium 1296mg |
28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
