Scalloped herbed potatoes with celery root - prevention

4 servings

Ingredients

Quantity Ingredient
Vegetable oil spray
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh rosemary
½ teaspoon Salt
⅛ teaspoon Ground nutmeg
1¼ pounds Red potatoes; thinly sliced
½ cup Minced onions
2 teaspoons Butter or margarine; preferably reduced calorie or mild olive oil
1 tablespoon All-purpose flour
2 cups 1% low-fat milk
2 tablespoons Grated Parmesan cheese
2 tablespoons Shredded lowfat cheddar cheese; preferably extra sharp cheddar

Directions

WHITE SAUCE

LATER ADDITIONS

1. Preheat the oven to 400F degrees. Coat a 9" round no-stick cake pan with no-stick spray. In a small bowl, combine the thyme, rosemary, salt, and nutmeg.

2. Layer the potatoes and onions in the pan, sprinkling each lay with the herb mixture.

3. In a saucepan over medium heat, melt the butter or margarine (or heat oil). Add the flour; cook and stir for 2 minutes (the mixture will be dry).

Gradually add the milk, increase the heat to medium-high. Cook, whisking constantly, for 3 to 5 minutes, or until the sauce thickens slightly. Pour the sauce over the potatoes.

4. Bake for 40 to 45 minutes, or until the potatoes are very tender.

5. Sprinkle the Parmesan and Cheddar over the potatoes; bake 10 to 12 minutes more, or until golden brown. Cut into wedges and garnish with the rosemary sprigs.

MAKES 4 SERVINGS: 212 cals; 4g fat; 443 mg sodium; 0.4g fiber. Low cost.

Serve as a small meal with a salad; or serve with roasted meat and a vegetable.

SOURCE: Prevention's Low Fat, Low Cost Cookbook by Sharon Sanders (Ed.) Prevention Magazine (1997: Rodale). MC by kitpath 12/98 Recipe by: Low Fat, Low Cost Cookbook (1997) Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Dec 23, 1998, converted by MM_Buster v2.0l.

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