Scalloped Potatoes the Editors of Publications International, Ltd.
Makes 8 servings
|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|
|1/8||teaspoon ground nutmeg|
|1/2||cup (2 ounces) shredded reduced-fat Swiss cheese, divided|
|3||tablespoons thinly sliced chives, divided|
- 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.
|Serving Size:||1/3 cup|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||18 %|
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