Crispy Potatoes Au Gratin

1. Preheat oven to 375º.

2. Arrange potatoes and 1 cup French fried onions in greased 13x9 dish.

3. Combine half-and-half, ricotta, salt, garlic powder and pepper; whisk until well combined.

4. Pour over potatoes; stir gently.

5. Bake, uncovered, 50 minutes or until potatoes are tender.

6. Sprinkle with cheddar cheese and remaining 1 cup onions.

7. Bake 3 minutes or until cheese is melted and onions are golden.

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Nutrient	Quantity
Total fats	24.1579 g
Protein	21.1018 g
Carbohydrates	6.402 g
Energy	326.9269 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2088 g
Water	133.4478 g
Aspartic acid	1.8694 g
Calcium, Ca	386.9058 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	1.3052 g
Fiber, total dietary	0.1425 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	62.2712 g
Niacin	0.2029 mg
Vitamin A, RAE	223.2776 g
Arginine	1.2025 g
Riboflavin	0.3643 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Glutamic acid	4.582 g
Sodium, Na	156.7625 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9897 g
Total lipid (fat)	24.1579 g
Manganese, Mn	0.0555 mg
Fructose	0.0031 g
Proline	1.9974 g
Fatty acids, total saturated 16:0	7.5483 g
Fatty acids, total saturated 8:0	0.2216 g
Sucrose	0.016 g
Choline, total	33.1056 mg
Sugars, total	0.5228 g
Serine	1.0746 g
Fatty acids, total saturated 10:0	0.426 g
Fatty acids, total saturated 18:0	2.3844 g
Vitamin B-6	0.0936 mg
Selenium, Se	27.1693 g
Ash	1.9375 g
Vitamin D	18.6 IU
Fatty acids, total saturated 18:1 undifferentiated	5.3446 g
Pantothenic acid	0.406 mg
Phenylalanine	1.0396 g
Copper, Cu	0.047 mg
Betaine	0.0729 mg
Thiamin	0.0279 mg
Retinol	217.62 g
Methionine	0.5239 g
Iron, Fe	0.7785 mg
Carbohydrate, by difference	6.402 g
Phosphorus, P	297.5427 mg
Folate, total	22.7331 g
Tocopherol, gamma	0.0189 mg
Fatty acids, total saturated 4:0	1.0676 g
Lycopene	0.0575 g
Alanine	0.9337 g
Cholesterol	94.86 mg
Valine	1.2939 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	0.5109 g
Glycine	0.5541 g
Carotene, alpha	0.0345 g
Glucose (dextrose)	0.0012 g
Fatty acids, total saturated 14:0	2.5372 g
Zinc, Zn	2.1842 mg
Isoleucine	1.0998 g
Fatty acids, total saturated 12:0	0.2942 g
Fatty acids, total polyunsaturated	0.7204 g
Leucine	2.2796 g
Tocotrienol, alpha	0.0024 mg
Vitamin A, IU	829.2726 IU
Folate, DFE	22.7331 g
Tryptophan	0.2336 g
Vitamin C, total ascorbic acid	0.0093 mg
Phytosterols	0.3265 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0027 g
Fatty acids, total saturated 6:0	0.173 g
Tyrosine	1.1003 g
Vitamin B-12	0.6324 g
Vitamin K (phylloquinone)	2.5197 g
Fatty acids, total saturated	15.4346 g
Histidine	0.8562 g
Fatty acids, total monounsaturated	6.7492 g
Threonine	0.9652 g
Folate, food	22.7331 g
Vitamin D (D2 + D3)	0.372 g
Cryptoxanthin, beta	0.0719 g
Vitamin D3 (cholecalciferol)	0.372 g
Vitamin E (alpha-tocopherol)	0.2128 mg
Magnesium, Mg	21.5484 mg
Lysine	2.4954 g
Potassium, K	208.3667 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.1865 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Ricotta cheese	0.75 cup	323.64	5.6544	24.1428
Pepper	0 teaspoon	0.7216	0.1839	0.0094
half	2 cups	0	0	0
french onion	2 cups	0	0	0
white cheddar cheese	0.75 cup	0	0	0
baking potato	4	0	0	0