Directions:
- Preheat oven to 375°F.
- In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 minutes.
- Peel potatoes and cut crosswise into 1/8-inch-thick slices. In a 3-quart gratin or shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese.
- Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or until potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.74 Kcal (1401 kJ) | ||
| Calories from fat | 76.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 13% | |
|---|---|---|---|
| Cholesterol | 25.23mg | 8% | |
| Sodium | 298.41mg | 12% | |
| Potassium | 918.48mg | 20% | |
| Total Carbs | 53.52g | 18% | |
| Sugars | 10.88g | 44% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 12.15g | 24% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 2.9mg | 98% | |
| Iron | 2.7mg | 15% | |
| Calcium | 297.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 100.4 Kcal (420 kJ) | ||
| Calories from fat | 22.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 13% | |
|---|---|---|---|
| Cholesterol | 7.57mg | 8% | |
| Sodium | 89.51mg | 12% | |
| Potassium | 275.5mg | 20% | |
| Total Carbs | 16.05g | 18% | |
| Sugars | 3.26g | 44% | |
| Dietary Fiber | 2.39g | 32% | |
| Protein | 3.65g | 24% | |
| Vitamin C | 1.7mg | 9% | |
| Vitamin A | 0.9mg | 98% | |
| Iron | 0.8mg | 15% | |
| Calcium | 89.3mg | 30% | |
* 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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