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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 small onion, finely chopped
2
1/4 cup non-hydrogenated margarine
3
1/4 cup flour
4
2 cups 25%-less-sodium chicken broth
5
1 pkg. (300 g) Cracker Barrel Shredded Swiss Au Gratin Cheese, divided
6
1/4 tsp. black pepper
7
2-1/2 lb. (1.1 kg) red potatoes (about 8), thinly sliced
8
2 Tbsp. Kraft 100% Romano Shredded Cheese
9
1 green onion, sliced
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How do I make it ?
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Step 1
Heat oven to 375ºF. Step 2
Cook onions in margarine in large nonstick skillet on medium heat 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat. Step 3
Layer potatoes alternately with cheese sauce in 2-L casserole dish sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Romano; cover. Step 4
Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions. Kraft Kitchen Tips!
Substitute
Substitute Cracker Barrel Shredded 4 Cheese Italiano Cheese for the Swiss cheese.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Total fat 9 g
14 %
Saturated fat 4.5 g
23 %
Cholesterol 15 mg
Sodium 250 mg
10 %
Total carbohydrate 13 g
4 %
Dietary fibre 1 g
4 %
Sugars 1 g
Protein 8 g
Vitamin A
6 %
Vitamin C
25 %
Calcium
20 %
Iron
6 %
Servings
16 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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