Buttermilk scalloped potatoes

4 Servings

Ingredients

Quantity Ingredient
¼ cup Whole wheat flour
1 teaspoon Salt
⅛ teaspoon Pepper
2 larges Baking potatoes; peeled and sliced thin
2 tablespoons Butter Buds
1 medium Onion; chopped
2 cups Skim buttermilk (check the label; buy the 1 gram per cup)
Pinch of paprika

Directions

Preheat oven to 350 degrees. In a shallow dish combine the flour, salt, and pepper. Dredge the potatoes in the flour mixture and place them in a shallow 2-quart baking dish.

In a small skillet sprayed with vegetable oil cooking spray, saute athe onion for about 5 minutes, or until tender. Spoon the onion over the potatoes and pour buttermilk over top. Sprinkle paprika over potatoes and bake uncovered for 1 to 1-¼ hours, or until potatoes are tender. The buttermilk bakes into a very cheesy-tasting sauce. 3 grams fat total From So Fat, Low Fat, No Fat by Betty Rohde.

Formatted for MM by Pegg Seevers ⅒/97 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 26, 1998

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