| 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
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”