Directions:
- Preheat an oven to 350°F
- Heat the olive oil in a large skillet over medium heat. Stir in the onions and cook, stirring occasionally, for 4 minutes.
- Add the Ventrèche and cook, stirring, for an additional 10 minutes.
- Add the potatoes, white wine, salt, and pepper; bring the mixture to a simmer, cover, and cook for 8 minutes.
- Transfer the half of the potatoes to an oven-safe baking dish.
- Cover the potatoes with half of the Reblochon, and then repeat the layers once, ending with the last of the Reblochon on the top of the casserole.
- Bake for 25 minutes, until it is hot and bubbling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.57 Kcal (1212 kJ) | ||
| Calories from fat | 131.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.65g | 23% | |
|---|---|---|---|
| Cholesterol | 16.46mg | 5% | |
| Sodium | 388.18mg | 16% | |
| Potassium | 795.69mg | 17% | |
| Total Carbs | 30.51g | 10% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 6.92g | 14% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 1.7mg | 10% | |
| Calcium | 25mg | 2% | |
| Amount Per 100 g | |||
| Calories | 117.47 Kcal (492 kJ) | ||
| Calories from fat | 53.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 23% | |
|---|---|---|---|
| Cholesterol | 6.68mg | 5% | |
| Sodium | 157.47mg | 16% | |
| Potassium | 322.77mg | 17% | |
| Total Carbs | 12.38g | 10% | |
| Sugars | 1.2g | 12% | |
| Dietary Fiber | 1.61g | 16% | |
| Protein | 2.81g | 14% | |
| Vitamin C | 7mg | 29% | |
| Iron | 0.7mg | 10% | |
| Calcium | 10.1mg | 2% | |
* 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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