| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Casseroles, Lf (<30%cff, Side dishes, Vegetables | 7 | Servings | |
INGREDIENTS
| 1 | Clove garlic, halved | |
| 6 | Red potatoes, peeled | |
| 1/8-inch slices | ||
| 2 | T | Margarine, melted |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1/2 | c | Shredded cheese, 2 oz |
| 1 | c | Skim milk |
INSTRUCTIONS
Rub an 11"x7" baking dish with cut sides of garlic halves. Discard garlic. Coat dish with cooking spray. Arrange half of potato slices in dish, and drizzle with 1 tbsp margarine. Sprinkle with 1/4 tsp salt and half of pepper. Top with 1/4 cup cheese. Repeat layers. In small saucepan over low, bring milk to boil. Pour over potato mixture. Bake, uncovered, at 425F for 40 mins until tender. NOTES : My notes: Recipe calls for gruyere cheese. This is good, but it works with any type of cheese. Per serving: 228 calories, 6.7g fat (24% CFF) 142 mg calcium, 262mg sodium 10 mg chol Recipe by: Cooking Light, April 1997 Posted to EAT-LF Digest by Cathleen <catht@interlog.com> on Aug 24, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 7mg
Sodium: 333.8mg
Potassium: 67.3mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.9g
Protein: 4g