New Mexican Potato Bake

1. Butter a deep 1 1/2 quart baking dish.

2. Layer the potatoes and onions in dish.

3. Blend remaining ingredients and pour over potatoes and onions.

4. Cover, and bake at 400ºF.

5. for 45 minutes.

6. Remove cover, toss potatoes and onions, and liquid and bake an additional 25 minutes or until potatoes are tender and liquid has reduced to a thick gravy.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	13.8591 g
Protein	18.684 g
Carbohydrates	47.6248 g
Energy	368.295 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.308 g
Water	586.034 g
Aspartic acid	1.1289 g
Calcium, Ca	424.331 mg
Lutein + zeaxanthin	88.198 g
Fiber, total dietary	9.1225 g
Fatty acids, total saturated 22:0	0.0088 g
Fatty acids, total trans-polyenoic 13:0	0.0043 g
Carotene, beta	2445.202 g
Niacin	6.266 mg
Vitamin A, RAE	354.114 g
Arginine	0.526 g
Riboflavin	0.8321 mg
Tocopherol, beta	0.0384 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0892 g
Fatty acids, total saturated 20:1	0.0163 g
Glutamic acid	2.4769 g
Sodium, Na	918.548 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2312 g
Total lipid (fat)	13.8591 g
Manganese, Mn	0.7586 mg
Fructose	2.7617 g
Proline	1.0041 g
Fatty acids, total saturated 16:0	2.9806 g
Fatty acids, total saturated 8:0	0.183 g
Sucrose	1.7147 g
Choline, total	80.3017 mg
Sugars, total	24.2266 g
Serine	0.5542 g
Fatty acids, total saturated 10:0	0.1857 g
Fatty acids, total saturated 18:0	1.107 g
Vitamin B-6	0.8919 mg
Selenium, Se	19.8042 g
Ash	5.9701 g
Vitamin D	4.88 IU
Menaquinone-4	2.44 g
Fatty acids, total saturated 18:1 undifferentiated	3.9564 g
Pantothenic acid	1.3118 mg
Phenylalanine	0.5179 g
Copper, Cu	0.4644 mg
Betaine	2.154 mg
Thiamin	0.3428 mg
Retinol	112.2 g
Methionine	0.2346 g
Iron, Fe	5.5958 mg
Carbohydrate, by difference	47.6248 g
Phosphorus, P	389.889 mg
Folate, total	61.93 g
Tocopherol, gamma	0.7898 mg
Fatty acids, total saturated 4:0	0.183 g
Lycopene	3.36 g
Alanine	0.3836 g
Cholesterol	31.6 mg
Valine	0.6546 g
Fatty acids, total saturated 18:2 undifferentiated	2.0922 g
Glycine	0.3105 g
Carotene, alpha	334.6 g
Glucose (dextrose)	3.5134 g
Fatty acids, total saturated 14:0	0.7809 g
Zinc, Zn	2.4309 mg
Isoleucine	0.5064 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.2038 g
Fatty acids, total polyunsaturated	2.4002 g
Tocotrienol, gamma	0.456 mg
Leucine	0.9059 g
Tocotrienol, alpha	0.56 mg
Vitamin A, IU	5194.17 IU
Folate, DFE	61.93 g
Tryptophan	0.1391 g
Vitamin C, total ascorbic acid	15.4247 mg
Phytosterols	40.738 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.5057 g
Fatty acids, total saturated 20:0	0.0088 g
Fatty acids, total saturated 6:0	0.1851 g
Lactose	12.322 g
Tyrosine	0.4511 g
Vitamin B-12	1.098 g
Vitamin K (phylloquinone)	25.2474 g
Fatty acids, total saturated	5.8378 g
Histidine	0.2946 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0022 g
Fatty acids, total monounsaturated	4.2157 g
Threonine	0.4211 g
Folate, food	61.93 g
Fatty acids, total polyunsaturated 17:0	0.0022 g
Vitamin D (D2 + D3)	0.244 g
Cryptoxanthin, beta	558.47 g
Vitamin D3 (cholecalciferol)	0.244 g
Vitamin E (alpha-tocopherol)	6.6369 mg
Magnesium, Mg	86.476 mg
Lysine	0.7938 g
Potassium, K	1205.918 mg
Cystine	0.0885 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1 cup	148.84	11.6632	7.9788
Garlic	3 cloves	13.41	2.9754	0.045
Onion	1	64	14.944	0.16
Potato	1 halved	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
cumin	1 teaspoon	7.875	0.929	0.4677
salt pepper	0	0	0	0
chicken stock	1 cup	86.4	8.472	2.88
chile powder	2 tablespoons	45.12	7.952	2.2848