Directions:
- Preheat oven to 400º.
- Slice potatoes 1/2-inch thick.
- Boil in salted water to cover until just tender. About 10 minutes
- Drain and arrange overlapping lightly in a sprayed shallow 1 1/2 quart baking dish. Stir mustard and horseradish together and blend in oil.
- Spoon evenly over potatoes, try to get some between layers.
- Sprinkle with parmesan and bake 30 to 40 minutes or until golden and crusty.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.58 Kcal (1158 kJ) | ||
| Calories from fat | 131.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.59g | 22% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 1% | |
| Sodium | 1051.84mg | 44% | |
| Potassium | 838.06mg | 18% | |
| Total Carbs | 30.08g | 10% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 6.27g | 13% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 1.8mg | 10% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 127.14 Kcal (532 kJ) | ||
| Calories from fat | 60.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 22% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 1% | |
| Sodium | 483.52mg | 44% | |
| Potassium | 385.25mg | 18% | |
| Total Carbs | 13.83g | 10% | |
| Sugars | 1.21g | 11% | |
| Dietary Fiber | 1.91g | 17% | |
| Protein | 2.88g | 13% | |
| Vitamin C | 8.5mg | 31% | |
| Iron | 0.8mg | 10% | |
| Calcium | 44.7mg | 10% | |
* 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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