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Picture of Parmesan Scalloped Potatoes with Spinach
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2314 kcal 116 %
  • Fat 87 g 133 %
  • Saturated 32 g 161 %
  • Carbs 281 g 94 %
  • Fiber 37 g 146 %
  • Protein 114 g 228 %
  • Cholesterol 132 mg 44 %
  • Sodium 3620 mg 151 %
  • Calcium 3146 mg 315 %
  • Magnesium 770 mg 183 %
  • Potassium 8619 mg 183 %
  • Iron 25 mg 137 %
  • Zinc 13 mg 117 %
  • Phosphorus 2547 mg 364 %
  • Vitamin A 2789 µg 310 %
  • Vitamin C 361 mg 401 %
  • Thiamin (B1) 2 mg 142 %
  • Riboflavin (B2) 3 mg 230 %
  • Niacin (B3) 18 mg 111 %
  • Vitamin B6 5 mg 372 %
  • Folate equivalent (total) 1180 µg 295 %
  • Vitamin B12 5 µg 194 %
  • Vitamin D 8 µg 54 %
  • Vitamin E 16 mg 104 %
  • Vitamin K 2243 µg 1869 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Squash Spinach Salad

Ingredients

  • 2 ½ pounds Yukon Gold potatoes, cut into 1/4-inch slices (about 8 cups)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2 ½ cups low-fat milk
  • 1 pound chopped frozen spinach, thawed
  • 1 cup grated Parmesan cheese, divided

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