Directions:
- Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese.
- Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.49 Kcal (697 kJ) | ||
| Calories from fat | 92.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 16% | |
|---|---|---|---|
| Cholesterol | 37.56mg | 13% | |
| Sodium | 228.19mg | 10% | |
| Potassium | 261.72mg | 6% | |
| Total Carbs | 15.92g | 5% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 131.89 Kcal (552 kJ) | ||
| Calories from fat | 73.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 16% | |
|---|---|---|---|
| Cholesterol | 29.75mg | 13% | |
| Sodium | 180.76mg | 10% | |
| Potassium | 207.32mg | 6% | |
| Total Carbs | 12.61g | 5% | |
| Sugars | 3.04g | 15% | |
| Dietary Fiber | 1.94g | 10% | |
| Protein | 2.62g | 7% | |
| Vitamin C | 3.5mg | 7% | |
| Vitamin A | 0.4mg | 17% | |
| Iron | 0.4mg | 3% | |
| Calcium | 67.1mg | 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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