| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Low-cal, Low-fat, Vegetables | 7 | Servings | |
INGREDIENTS
| 6 | c | Red potatoes; unpeeled, thinly sliced |
| 1 | sm | Onion; chopped |
| 1 | Garlic clove; minced | |
| 2 | c | 1% milk |
| 1 | tb | Cornstarch |
| 1/8 | ts | White pepper; ground |
| 1/8 | ts | Salt; optional |
| 1/3 | c | Parmesan cheese; grated |
INSTRUCTIONS
1. Put potatoes, onions and garlic in sprayed 2-quart casserole. Mix well and set aside. 2. In med saucepan over med, whisk together milk, cornstarch, pepper and salt. Bring to simmer, stirring frequently. Reduce heat to med-low and cook for 1 min, until thickened. Reduce heat to low and gradually whisk in parmesan, stirring vigorously to break up any lumps. Cook for 1 min, and pour sauce over potato mixture and stir well. 3. Cover and bake at 350F for 1 1/4 hrs until potatoes are tender. For a crusty top, remove cover durin last 20 mins. Remove from oven and allow to stand 5 mins before serving. Per serving: 163 calories, 2.6g fat (15% CFF) 1.6 g sat.fat, 8mg cholesterol Microwave version: Microwave potatoes, onions and garlic in 2-quart casserole on high for 6-10 mins until partially cooked. Stir halfway through. Drain, wipe casserole and spray. Return potato mixture to dish, and prepare and add sauce as above. Bake, reducing time to 25-35 mins. Contributor: "100% Pleasure" N Baggett, R Glick Posted to Digest eat-lf.v097.n008 by Cathleen <catht@interlog.com> on Jan 09, 1998
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