| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 30 | ml | Garlic — peeled |
| 1 | lb | Yukon Gold potatoes; peel — |
| Slice | ||
| 2 | c | Skim milk |
| 1/2 | Onion — chop fine | |
| 1/2 | ts | Salt |
INSTRUCTIONS
pn Nutmeg; preferably fresh Fresh ground pepper 1/2 c Reduced-fat sour cream 2 tb Parmesan; grated Cut 1 clove garlic in halve and rub vigorously over the inside of a shallow 2-quart baking or gratin dish. Spray the dish with Pam. Mince remaining garlic. Combine potatoes, milk, onions, garlic, salt, nutmeg and pepper. Bring to a simmer over low heat, stirring occasionally. Simmer, uncovered, until potatoes are tender, about 10 minutes. Using a slotted spoon, transfer potatoes to the prepared dish. Measure out 1/4 cup of the milk mixture and pour into a small bowl. Whisk in sour cream. Pour over the potatoes. Top with Parmesan. Preheat broiler. Spoon the sour cream mixture evenly over the potatoes and broil until golden, about 2 to 3 minutes. Serve immediately. CAL 197; FAT 4gr. Recipe By : From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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