Parmesan scalloped potatoes

10 Servings

Ingredients

Quantity Ingredient
¼ cup Unbleached flour
2 tablespoons Finely chopped fresh parsley
Or 2 ts dried
⅛ teaspoon Ground white pepper
2 pounds Baking potatoes (about 6 md)
2 smalls Yellow onions, thinly sliced
And separated into rings
½ cup Grated nonfat or reduced
Fat Parmesan cheese
2 cups Evaporated skim milk

Directions

1. Comibne the flour, parsley, and pepper in a small bowl, and set aside.

2. Scrub the potatoes, and slice them thinly (slightly less than ¼ inch). Measure the potatoes. There should be 6 cups. (Adjust the amount if necessary) 3. Coat an 8-x-12-inch bakin gdish with nonstick cooking spray.

Arrange 2 cups of the potatoes in a single layer over the bottom of the dish, slightly overlapping the slices. Lay half of the onion rings over the potatoes, and sprinkle the onions with half of the flour mixture and 2 tablespoons of the Parmesan. Repeat these layers, and top with the remaining 2 cups of potatoes. Pour the milk over the potatoes, and sprinkle with the remaining ¼ cup of Parmesan. 4. Cover the dish with aluminum foil, and bake at 350 degrees for 45 minutes. Remove the foil, and bake for 30 additional minutes, or until the potatoes are tender and the top is golden brown. Remove the dish from the oven, and let sit for 5 minutes before serving.

Nutritional Facts (Per ¾-cup serving) Calories: 168 Cholesterol: 5 mg Fat: 0.3 g Fiber: 2⅗ g Protein: 8⅒ g Sodium: 103 mg Taken from Fat-Free Recipes Formatted for MM by Susan Sparks - ssparks1@.../sparkie5@... 12-7-1996 Enjoy! Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 26, 1998

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