Directions:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender. Drain and refrigerate several hours or overnight.
- Peel potatoes and coarsely shred. In a saucepan, heat the milk, cream, salt, mustard, pepper and nutmeg over medium heat until bubbles form around side of pan. Reduce heat; add cheese, stirring until melted.
- Place potatoes in a greased 13-in. x 9-in. baking dish. Pour cheese sauce over potatoes. Bake at 325° for 50-55 minutes or until heated through. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.37 Kcal (969 kJ) | ||
| Calories from fat | 110.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 19% | |
|---|---|---|---|
| Cholesterol | 43.02mg | 14% | |
| Sodium | 534.33mg | 22% | |
| Potassium | 369.36mg | 8% | |
| Total Carbs | 22.03g | 7% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 9.59g | 19% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 1mg | 5% | |
| Calcium | 253.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 124.48 Kcal (521 kJ) | ||
| Calories from fat | 59.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 19% | |
|---|---|---|---|
| Cholesterol | 23.15mg | 14% | |
| Sodium | 287.48mg | 22% | |
| Potassium | 198.72mg | 8% | |
| Total Carbs | 11.85g | 7% | |
| Sugars | 2.66g | 20% | |
| Dietary Fiber | 1.59g | 12% | |
| Protein | 5.16g | 19% | |
| Vitamin C | 1.1mg | 3% | |
| Vitamin A | 0.8mg | 51% | |
| Iron | 0.5mg | 5% | |
| Calcium | 136.4mg | 25% | |
* 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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