Directions:
- Layer the potatoes and onions in a large casserole dish.
- Season to taste.
- Make the stock from beef stock cubes and water or vegetable cooking liquid.
- Pour the stock over the vegetables to a depth of half the layered vegetables.
- Cover and bake at 300°F for 11/2-2 hours or until the potatoes are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140 Kcal (586 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 84.14mg | 4% | |
| Potassium | 545.93mg | 12% | |
| Total Carbs | 32.48g | 11% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 1.5mg | 8% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 79.47 Kcal (333 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 47.76mg | 4% | |
| Potassium | 309.89mg | 12% | |
| Total Carbs | 18.44g | 11% | |
| Sugars | 4g | 28% | |
| Dietary Fiber | 2.86g | 20% | |
| Protein | 1.86g | 7% | |
| Vitamin C | 2.7mg | 8% | |
| Vitamin A | 0.9mg | 50% | |
| Iron | 0.9mg | 8% | |
| Calcium | 29mg | 5% | |
* 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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