Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 181.6
Total Fat 4.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.8 g
Cholesterol 23.7 mg
Sodium 716.8 mg
Potassium 628.6 mg
Total Carbohydrate 23.2 g
Dietary Fiber 3.2 g
Sugars 3.1 g
Protein 13.2 g
Vitamin A 11.6 %
Vitamin B-12 6.4 %
Vitamin B-6 25.5 %
Vitamin C 59.2 %
Vitamin D 3.2 %
Vitamin E 0.9 %
Calcium 20.8 %
Copper 7.8 %
Folate 6.3 %
Iron 7.5 %
Magnesium 9.0 %
Manganese 10.6 %
Niacin 14.9 %
Pantothenic Acid 6.0 %
Phosphorus 17.3 %
Riboflavin 9.8 %
Selenium 10.1 %
Thiamin 29.3 %
Zinc 7.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Potatoes and Ham Au Gratin

View the full Potatoes and Ham Au Gratin Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Potatoes and Ham Au Gratin

73 calories of Potato, raw, (0.50 medium (2-1/4" to 3-1/4" dia.))

44 calories of Ham, extra lean, (5% fat), (0.25 cup, diced)

29 calories of Kraft 2% Shredded Cheddar Cheese, (0.09 cup)

11 calories of Milk, nonfat, (0.13 cup)

9 calories of Bread crumbs, dry, grated, plain, (0.02 cup)

8 calories of Whole Wheat Flour, (0.02 cup)

3 calories of Soup, chicken broth, canned, less/reduced sodium, (0.19 cup)

3 calories of Onions, raw, (0.06 medium (2-1/2" dia))

2 calories of Peppers, sweet, red, fresh, (0.06 medium (approx 2-3/4" long, 2-1/2" dia))

Nutrition & Calorie Comments  

Calorie count is off. Way too low. Needs recalculating. No serving size given. You have to have fat to make a roux. What is used to saute the onion and pepper? What is the roux base? I used whole milk and white flour and still watery... too much liquid, cook time longer than indicated. Add spices.
Not a bad recipe except for the sodium component.
Low sodium chicken broth made the roux/sauce mixture very bland. I had to add quite a bit of salt. Cook it long enough until it is thick and bubbly and make sure to add the broth and milk a little at a time, letting it get thick and bubble in between. Serve with green onion slices and sour cream.