Artichoke & Potato Gratin
Source: EatingWell Magazine, January/February 1996
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
185 calories; protein 8.8g; carbohydrates 34.2g; dietary fiber 9.1g; sugars 3g; fat 2.9g; saturated fat 1.5g; cholesterol 7.6mg; vitamin a iu 110.3IU; vitamin c 27.4mg; folate 103.6mcg; calcium 146.4mg; iron 2.3mg; magnesium 93.4mg; potassium 918.3mg; sodium 544.7mg; thiamin 0.2mg.
1 1/2 starch, 2 vegetable, 1/2 lean meat