Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1106
Calories
33g
Protein
44g
Fat
146g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds medium to large boiling potatoes, such as Yukon gold (see Cooks’ Notes)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- Salt
- Freshly ground black pepper
- 2 cups milk
- 4 ounces sharp Cheddar or Gruyère, coarsely grated (1 cup; optional)
- Mandoline or vegetable slicer; 2–quart flameproof shallow baking dish (not glass)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes