| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | c | Diced, peeled potatoes |
| 2/3 | c | Chopped onions |
| 2 | tb | Unsalted polyunsaturated margarine |
| 1/4 | c | Flour |
| 2 | c | Low-fat milk (1%) |
| 1/4 | c | Chopped fresh parsley |
| 1/2 | ts | Dill weed |
| 1/8 | c | Ground pepper |
| 1 | c | Grated part skim Mozzarella cheese |
INSTRUCTIONS
Place potatoes in a large saucepan. Add water to cover. Cover and bring to a boil; reduce heat and boil gently 10 minutes or until tender. Drain and set aside. Preheat oven to 400 degrees. In a medium saucepan, saute onions in margarine until soft. Blend in flour. Gradually add milk; cook over moderate heat, stirring constantly, until sauce comes to a boil. Remove from heat and stir in the parsley, dill weed and pepper. Gently mix in the cheese and finally the potatoes. Turn into a 2 quart baking dish. Bake, uncovered, about 25 minutes. Makes 8 servings. Posted to Digest eat-lf.v097.n169 by Corbin <corbin@misslink.net> on Jul 04, 1997
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