| 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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