Scalloped Potatoes
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Scalloped Potatoes
Scalloped Potatoes
Yield: Makes 8 servings
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:
1.
Preheat oven to 350°F. Spray 2-quart glass casserole with nonstick cooking spray.
2.
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.
3.
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.
4.
Bake 1 hour and 15 minutes or until potatoes are fork-tender. Cool slightly before serving. Garnish with additional fresh chives, if desired.
Nutritional Information:
| Serving Size: 1/3 cup | |
| Sodium | 260 mg |
| Protein | 8 g |
| Fiber | 2 g |
| Carbohydrate | 31 g |
| Cholesterol | 12 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 18 % |
| Calories | 190 |
Dietary Exchange:
| Meat | 1/2 |
| Milk | 1/2 |
| Starch | 1-1/2 |
This recipe appears in: Vegetable Side Dish
