Directions:
- Cover potatoes with cold water; refrigerate overnight. In a large stockpot, melt butter; add flour, salt and pepper. Cook until thickened, stirring constantly. Gradually add milk and cream. Cook and stir until thickened and bubbly.
- Drain potatoes; place in eight 3-qt. baking dishes. Add onions. Pour the sauce over and stir gently. Cover and bake at 300° for 2 hours 15 minutes. Uncover and bake 15 minutes longer. Yield: 70-80 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.76 Kcal (1527 kJ) | ||
| Calories from fat | 160.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.84g | 27% | |
|---|---|---|---|
| Cholesterol | 61.25mg | 20% | |
| Sodium | 146.65mg | 6% | |
| Potassium | 976.29mg | 21% | |
| Total Carbs | 45.45g | 15% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 18.3mg | 30% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 87.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 122.93 Kcal (515 kJ) | ||
| Calories from fat | 54.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 27% | |
|---|---|---|---|
| Cholesterol | 20.64mg | 20% | |
| Sodium | 49.42mg | 6% | |
| Potassium | 329.02mg | 21% | |
| Total Carbs | 15.32g | 15% | |
| Sugars | 1.33g | 16% | |
| Dietary Fiber | 1.36g | 16% | |
| Protein | 2.25g | 13% | |
| Vitamin C | 6.2mg | 30% | |
| Iron | 0.7mg | 11% | |
| Calcium | 29.5mg | 9% | |
* 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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