Potato Confit with Corn, Ricotta, and Chanterelles
This Story Originally Appeared On sunset.com
Credit: Thomas J. Story
For the recipe to be gluten-free, use gluten-free stock.
315 calories; calories from fat 55%; protein 7.8g; fat 20g; saturated fat 6.3g; carbohydrates 29g; fiber 4.6g; sodium 267mg; cholesterol 33mg.