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French Onion Potato bake

  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 packet Continental Soup French Onion
  • ¾ cup (190 mL) light cream
  • 1/2 cup (125 mL) reduced-fat milk
  • 750 g potatoes, peeled and thinly sliced
  • 1/2 cup grated reduced-fat cheese

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

206kcal

Energy (kJ)

860kJ

Protein (g)

7.6g

Carbohydrate incl. fibre (g)

26.7g

Carbohydrate excl. fibre (g)

24.2g

Sugar (g)

5.5g

Fibre (g)

2.5g

Fat (g)

8.0g

Saturated fat (g)

5.2g

Unsaturated fat (g)

1.2g

Monounsaturated fat (g)

1.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

48mg

Sodium (mg)

814mg

Salt (g)

2.03g

Vitamin A (IU)

242IU

Vitamin C (mg)

18.5mg

Calcium (mg)

146mg

Iron (mg)

0.78mg

Total

1235kcal

5161kJ

45.6g

160.0g

145.1g

32.9g

14.8g

47.8g

31.2g

6.9g

5.9g

0.8g

0.1g

287mg

4881mg

12.20g

1450IU

111.1mg

879mg

4.66mg


  • 1 Preheat oven to 180 degree Celsius. Grease a large baking dish.
  • 2 In a bowl stir together Soup Mix, cream and milk until well combined.
  • 3 Layer potatoes and cream mixture in baking dish starting with potatoes on the bottom, until all used up. Top with grated cheese.
  • 4 Bake for 50 minutes to 1 hour or until potatoes are tender.

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