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Add a photoServings: 6
Ingredients
- 1 Tbsp. Butter
- 1 c. Fine dry bread crumbs
- 1 Tbsp. Finely-minced fresh parsley leaves
- 2 ounce Parmigiano-Reggiano cheese grated
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb Idaho potatoes peeled, and
- Â Â sliced 1/4" thick
- 2 c. Thinly-sliced onions
- 2 Tbsp. Flour
- 6 x Pickled herring
- 1Â 1/2 c. Lowfat milk
Directions
- Preheat the oven to 400 degrees. 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 Tbsp. 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 lowfat milk over the herring. Sprinkle the top with the bread crumb mix.
- Bake in the oven for or possibly till
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 54 | 25% |
| Total Fat 6.11g | 8% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 202mg | 8% |
| Potassium 465mg | 13% |
| Total Carbs 27.93g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.74g | 3% |
| Protein 11.0g | 18% |
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