| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes, Holiday |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unbleached flour |
| 2 |
tb |
Finely chopped fresh parsley |
|
|
Or 2 ts dried |
| 1/8 |
ts |
Ground white pepper |
| 2 |
lb |
Baking potatoes (about 6 md) |
| 2 |
sm |
Yellow onions, thinly sliced |
|
|
And separated into rings |
| 1/2 |
c |
Grated nonfat or reduced |
|
|
Fat Parmesan cheese |
| 2 |
c |
Evaporated skim milk |
INSTRUCTIONS
1. Comibne the flour, parsley, and pepper in a small bowl, and set aside.
2. Scrub the potatoes, and slice them thinly (slightly less than 1/4
inch). Measure the potatoes. There should be 6 cups. (Adjust the amount if
necessary) 3. Coat an 8-x-12-inch bakin gdish with nonstick cooking spray.
Arrange 2 cups of the potatoes in a single layer over the bottom of the
dish, slightly overlapping the slices. Lay half of the onion rings over the
potatoes, and sprinkle the onions with half of the flour mixture and 2
tablespoons of the Parmesan. Repeat these layers, and top with the
remaining 2 cups of potatoes. Pour the milk over the potatoes, and
sprinkle with the remaining 1/4 cup of Parmesan. 4. Cover the dish with
aluminum foil, and bake at 350 degrees for 45 minutes. Remove the foil, and
bake for 30 additional minutes, or until the potatoes are tender and the
top is golden brown. Remove the dish from the oven, and let sit for 5
minutes before serving.
Nutritional Facts (Per 3/4-cup serving) Calories: 168 Cholesterol: 5 mg
Fat: 0.3 g Fiber: 2.6 g Protein: 8.1 g Sodium: 103 mg
Taken from Fat-Free Recipes Formatted for MM by Susan Sparks -
ssparks1@delphi.com/sparkie5@juno.com 12-7-1996 Enjoy!
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 26, 1998
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