Scalloped Potatoes
Serves 8; 1/2 cup per serving
You'll attract an audience when you take these yummy potatoes out of the oven. The star of the meal, they go well with almost anything. Try them with grilled flank steak and grilled zucchini.
Ingredients
Vegetable oil spray
1 cup fat-free milk
3 tablespoons all-purpose flour
1 cup fat-free, low-sodium chicken broth
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons shredded or grated Parmesan cheese
4 large potatoes, peeled and thinly sliced (about 4 cups)
1/2 cup chopped onion
1/2 cup low-fat shredded Cheddar cheese
1/8 teaspoon paprika
Cooking Instructions
Preheat the oven to 350°F. Lightly spray a 1 1/2-quart casserole dish with vegetable oil spray.
In a medium saucepan, whisk together the milk and flour. Whisk in the broth, pepper, onion powder, and garlic powder. Cook over medium-high heat for 5 to 6 minutes, or until thickened, whisking occasionally.
Whisk in the Parmesan. Remove from the heat.
To assemble, put the potatoes in the casserole dish. Top with the onion. Gently stir in the sauce.
Bake, covered, for 30 minutes. Gently stir in the Cheddar. Sprinkle with the paprika.
Bake, uncovered, for 30 to 40 minutes, or until the potatoes are tender and lightly browned.
Nutrition Analysis (per serving)
105Calories
1.0 gTotal Fat
0.5 gSaturated Fat
0.0 gTrans Fat
0.0 gPolyunsaturated Fat
0.5 gMonounsaturated Fat
3 mgCholestrol
96 mgSodium
18 gCarbohydrates
2 gFiber
3 gSugar
6 gProtein
104 mgCalcium
403 mgPotassium
Dietary Exchanges
1 starch, 1/2 very lean meat
