Directions:
- Preheat oven to 350°F.
- Grease an 11 x 7 x 1 1/2-inch baking dish; set aside.
- Slice potatoes 1/8 inch thin; place in water for 20 minutes.
- In small bowl, mix flour and butter until smooth.
- In medium saucepan; heat milk and broth over medium low heat.
- Add flour mixture to hot milk; cook stirring until thickened and bubbly.
- Reduce to low; stir in 1/2 cup parmesan and 1/2 cup fontina cheese, thyme, salt and pepper mixing well.
- Remove from heat.
- Alternate layers of drained potato with sweet potato adding 1/4 of sauce and 1/8 cup fontina between each layer.
- Top with 1/4 cup parmesan.
- Bake covered with foil for 45 minutes.
- Remove foil and continue to bake for 45-55 minutes until potatoes are tender and top is browned.
- Allow to sit for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.27 Kcal (696 kJ) | ||
| Calories from fat | 70.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 12% | |
|---|---|---|---|
| Cholesterol | 22.4mg | 7% | |
| Sodium | 402.61mg | 17% | |
| Potassium | 355.6mg | 8% | |
| Total Carbs | 16.96g | 6% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 180.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 125.79 Kcal (527 kJ) | ||
| Calories from fat | 53.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 12% | |
|---|---|---|---|
| Cholesterol | 16.95mg | 7% | |
| Sodium | 304.6mg | 17% | |
| Potassium | 269.03mg | 8% | |
| Total Carbs | 12.83g | 6% | |
| Sugars | 2.23g | 12% | |
| Dietary Fiber | 1.55g | 8% | |
| Protein | 5.43g | 14% | |
| Vitamin C | 4.1mg | 9% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.8mg | 6% | |
| Calcium | 136.5mg | 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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