Yield: 1 servings
|1 cup||Fine dried bread crumbs|
|1 tablespoon||Finely chopped fresh parsley leaves|
|2 ounces||Grated Parmigiano-Reggiano cheese|
|\N \N||Freshly ground black pepper|
|1 pounds||Idaho potatoes; peeled and sliced|
|\N \N||; 1/4-inch thick|
|2 cups||Thinly sliced onions|
|6 \N||Pickled herring|
Preheat the oven to 400 degrees F. Grease a glass baking dish with butter.
In a small mixing bowl, combine the bread crumbs, parsley, and cheese.
Season with salt and pepper. Mix well. Set aside. Season the potatoes and onions with salt and pepper. Place a layer of potatoes on the bottom of the prepared pan. Place a layer of onions over the potatoes. Sprinkle 1 tablespoon of the flour over the onions. Place half of the herring over the onions. Repeat the layering process with the remaining potatoes, onions, flour, and herring. Pour the milk over the herring. Sprinkle the top with the bread crumb mixture.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 3030 Calories (kcal); 176g Total Fat; (52% calories from fat); 145g Protein; 211g Carbohydrate; 190mg Cholesterol; 7639mg Sodium Food Exchanges: 6 Grain(Starch); 17 Lean Meat; 3½ Vegetable; 0 Fruit; 24 ½ Fat; 5 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC25 Converted by MM_Buster v2.0n.