Directions:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives.
- Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.63 Kcal (1669 kJ) | ||
| Calories from fat | 148.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.45g | 25% | |
|---|---|---|---|
| Cholesterol | 50.03mg | 17% | |
| Sodium | 871mg | 36% | |
| Potassium | 811.35mg | 17% | |
| Total Carbs | 51.68g | 17% | |
| Sugars | 12.26g | 49% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 11.74g | 23% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 2.1mg | 70% | |
| Iron | 2mg | 11% | |
| Calcium | 267.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 122.01 Kcal (511 kJ) | ||
| Calories from fat | 45.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 25% | |
|---|---|---|---|
| Cholesterol | 15.31mg | 17% | |
| Sodium | 266.59mg | 36% | |
| Potassium | 248.34mg | 17% | |
| Total Carbs | 15.82g | 17% | |
| Sugars | 3.75g | 49% | |
| Dietary Fiber | 1.83g | 24% | |
| Protein | 3.59g | 23% | |
| Vitamin C | 1.7mg | 9% | |
| Vitamin A | 0.6mg | 70% | |
| Iron | 0.6mg | 11% | |
| Calcium | 82mg | 27% | |
* 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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