| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Casseroles, Lf (<30%cff, Side dishes, Vegetables |
7 |
servings |
INGREDIENTS
| 1 |
|
Clove garlic; halved |
| 6 |
md |
Red potatoes; peeled, 1/8-inch slices |
| 2 |
tb |
Margarine; melted |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Shredded cheese; (2 oz) |
| 1 |
c |
Skim milk |
INSTRUCTIONS
1. Rub an 11"x7" baking dish with cut sides of garlic halves. Discard
garlic. Coat dish with cooking spray.
2. 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.
3. 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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