Directions:
- Peel the potatoes and yams. With a food processor or vegetable slicer, cut them into very thin (about 1/8 inch) slices.
- Line the bottome of a buttered 2 1/2 to 3 quart shallow casserole with an overlapping layer of alternating potato and yam slices. Sprinkle lightly with pepper. Repeat layers to use all potatoes and yams.
- Mix the chicken broth with the brandy; pour over potatoes. Bake, covered, in a 375 degree oven until tender when pierced (about 1 1/4 hours). Uncover and top potatoes with cheeses. Continue baking until cheese topping melts and is browned, about 15 minutes. Add salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.49 Kcal (1053 kJ) | ||
| Calories from fat | 46.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 8% | |
|---|---|---|---|
| Cholesterol | 15.52mg | 5% | |
| Sodium | 245.61mg | 10% | |
| Potassium | 834.01mg | 18% | |
| Total Carbs | 37.44g | 12% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 9.08g | 18% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 1.8mg | 10% | |
| Calcium | 184.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 112.13 Kcal (469 kJ) | ||
| Calories from fat | 20.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 8% | |
|---|---|---|---|
| Cholesterol | 6.92mg | 5% | |
| Sodium | 109.5mg | 10% | |
| Potassium | 371.83mg | 18% | |
| Total Carbs | 16.69g | 12% | |
| Sugars | 2.1g | 19% | |
| Dietary Fiber | 2.02g | 18% | |
| Protein | 4.05g | 18% | |
| Vitamin C | 4.6mg | 17% | |
| Vitamin A | 0.5mg | 35% | |
| Iron | 0.8mg | 10% | |
| Calcium | 82.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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