TLC Cooking "Scalloped Potatoes"

Scalloped Potatoes

Scalloped Potatoes

YIELD Makes 8 servings
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INGREDIENTS

2	tablespoons butter
3	tablespoons all-purpose flour
2‑1/2	cups fat-free (skim) milk
3	tablespoons grated Parmesan cheese
1/4	teaspoon black pepper
2	pounds baking potatoes, peeled and thinly sliced
1/2	teaspoon salt
1/8	teaspoon ground nutmeg
1/2	cup (2 ounces) shredded reduced-fat Swiss cheese, divided
3	tablespoons thinly sliced chives, divided

PREPARATION:

Preheat oven to 350°F. Spray 2-quart glass casserole with nonstick cooking spray.
Melt margarine in medium saucepan; stir in flour and cook over medium-low heat 1 to 2 minutes, stirring constantly. Using wire whisk, gradually stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until mixture thickens. Stir in Parmesan cheese; season to taste with pepper.
Layer one third of potatoes in bottom of prepared casserole. Sprinkle potatoes with salt, nutmeg, one third of Swiss cheese and 1 tablespoon chives. Spoon one third of white sauce over chives. Repeat layers, ending with white sauce.
Bake 1 hour and 15 minutes or until potatoes are fork-tender. Cool slightly before serving. Garnish with additional fresh chives, if desired.

This recipe appears in: Vegetable Side Dish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE: