Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- =
- 1 lbs potatoes
- -- (weighed after peeling)
- 8 oz peeled onions
- 6 oz finely grated cheddar cheese
- salt and pepper
- 1/2 pint milk
- 1 tsp marmite
- 1 oz chopped, unsalted nuts
- 1/4 tsp paprika
- =
Directions
Cut potatoes into very thin sices. Slice onions thinly and separate into rings. Fill a 3- to 3-½ pint greased heatproof dish with alternate layers of potatoes, onion rings and cheese. Begin and end with a layer of potatoes and sprinkle salt and pepper lightly between layers. Heat milk until hot, add marmite and stir until dissolved. Pour into dish over vegetables and cheese. Sprinkle with nuts and paprika then cover with lid or aluminium foil. Cook in centre of moderate oven (350°F or gas no. 4) for 1-½ hours. Uncover and continue to cook for a further half hour or until potatoes are tender. Serve hot