| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
2send, Lowfat, Potatoes |
4 |
servings |
INGREDIENTS
|
|
Vegetable oil spray |
| 1 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Chopped fresh rosemary |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground nutmeg |
| 1 1/4 |
lb |
Red potatoes; thinly sliced |
| 1/2 |
c |
Minced onions |
| 2 |
ts |
Butter or margarine; preferably reduced calorie or mild olive oil |
| 1 |
tb |
All-purpose flour |
| 2 |
c |
1% low-fat milk |
| 2 |
tb |
Grated Parmesan cheese |
| 2 |
tb |
Shredded lowfat cheddar cheese; preferably extra sharp cheddar |
INSTRUCTIONS
WHITE SAUCE
LATER ADDITIONS
1. Preheat the oven to 400F degrees. Coat a 9" round no-stick cake pan with
no-stick spray. In a small bowl, combine the thyme, rosemary, salt, and
nutmeg.
2. Layer the potatoes and onions in the pan, sprinkling each lay with the
herb mixture.
3. In a saucepan over medium heat, melt the butter or margarine (or heat
oil). Add the flour; cook and stir for 2 minutes (the mixture will be dry).
Gradually add the milk, increase the heat to medium-high. Cook, whisking
constantly, for 3 to 5 minutes, or until the sauce thickens slightly. Pour
the sauce over the potatoes.
4. Bake for 40 to 45 minutes, or until the potatoes are very tender.
5. Sprinkle the Parmesan and Cheddar over the potatoes; bake 10 to 12
minutes more, or until golden brown. Cut into wedges and garnish with the
rosemary sprigs.
MAKES 4 SERVINGS: 212 cals; 4g fat; 443 mg sodium; 0.4g fiber. Low cost.
Serve as a small meal with a salad; or serve with roasted meat and a
vegetable.
SOURCE: Prevention's Low Fat, Low Cost Cookbook by Sharon Sanders (Ed.)
Prevention Magazine (1997: Rodale). MC by kitpath 12/98
Recipe by: Low Fat, Low Cost Cookbook (1997)
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Dec 23,
1998, converted by MM_Buster v2.0l.
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