| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | servings | ||
INGREDIENTS
| 1 | c | Fat-free cottage cheese |
| 4 | oz | Goat cheese; (chevre) |
| 1 | c | Firmly packed basil leaves |
| 4 | lg | Potatoes; peeled and thinly sliced |
| 1/2 | c | Fat-free milk |
| 2 | tb | Flour |
| Freshly ground black pepper | ||
| 1/2 | ts | Salt or to taste |
| 1/3 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
1. In a blender, combine cottage and goat cheeses. Stir in basil. Combine milk and flour until smooth. 2. Spray a 9-by-9-inch baking pan with olive or canola oil. In pan, place a layer of potatoes; cover with cheese-basil mixture, salt, pepper. Repeat. 3. Add a final layer of potatoes; top with Parmesan cheese and pepper. Cover with milk. Bake in a 400-degree oven for 50 minutes or until potatoes are tender and golden brown. Serves 6. Per serving: 237 calories, 15.3g protein, 7.8g fat (5g saturated), 27.5g carbohydrates, 3.5g fiber, 557mg sodium. Recipe by: USA Weekend 10/98 Posted to EAT-LF Digest by aml@skypoint.com on Apr 5, 1999, converted by MM_Buster v2.0l.
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