Directions:
- Preheat oven to 375ºF.
- Butter 8x8x2-inch glass baking dish.
- Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan.
- Season generously with salt and pepper.
- Bring to boil over medium heat.
- Reduce heat; simmer 4 minutes.
- Using slotted spoon, transfer potatoes to prepared dish.
- Pour cream mixture over.
- Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour.
- Let stand 10 minutes.
- Sprinkle with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.68 Kcal (1326 kJ) | ||
| Calories from fat | 112.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 19% | |
|---|---|---|---|
| Cholesterol | 45.22mg | 15% | |
| Sodium | 58.3mg | 2% | |
| Potassium | 1167.23mg | 25% | |
| Total Carbs | 43.34g | 14% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 7.88g | 16% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 2.2mg | 12% | |
| Calcium | 120.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 116.53 Kcal (488 kJ) | ||
| Calories from fat | 41.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 19% | |
|---|---|---|---|
| Cholesterol | 16.64mg | 15% | |
| Sodium | 21.45mg | 2% | |
| Potassium | 429.52mg | 25% | |
| Total Carbs | 15.95g | 14% | |
| Sugars | 1.46g | 16% | |
| Dietary Fiber | 1.43g | 16% | |
| Protein | 2.9g | 16% | |
| Vitamin C | 6.4mg | 29% | |
| Iron | 0.8mg | 12% | |
| Calcium | 44.2mg | 12% | |
* 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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