Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.
- Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
- In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.
- Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.99 Kcal (992 kJ) | ||
| Calories from fat | 64.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 11% | |
|---|---|---|---|
| Cholesterol | 1mg | 0% | |
| Sodium | 290.12mg | 12% | |
| Potassium | 837.73mg | 18% | |
| Total Carbs | 36.19g | 12% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 36mg | 60% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 11.7mg | 65% | |
| Calcium | 78.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 97.93 Kcal (410 kJ) | ||
| Calories from fat | 26.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 11% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 119.89mg | 12% | |
| Potassium | 346.17mg | 18% | |
| Total Carbs | 14.95g | 12% | |
| Sugars | 1.45g | 14% | |
| Dietary Fiber | 1.53g | 15% | |
| Protein | 2.74g | 13% | |
| Vitamin C | 14.9mg | 60% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 4.8mg | 65% | |
| Calcium | 32.6mg | 8% | |
* 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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