Scalloped potatoes*

10 servings

Ingredients

Quantity Ingredient
Clove garlic, minced
1 tablespoon Diet margarine
1 tablespoon Cornstarch
½ teaspoon Salt
⅛ teaspoon Pepper
1½ cup Skim milk
1½ pounds Red potatoes, thinly sliced*
¼ cup Chopped onion
¼ cup Chopped fresh parsley
Vegetable cooking spray

Directions

* Peel potatoes if desired.

Saute garlic in melted margarine in a small saucepan until tender.

Stir in cornstarch, salt and pepper. Add milk, stirring well. Cook over medium heat, stirring constantly, 2 minutes or until mixture is thickened and bubbly. Remove sauce from heat, and set aside.

Arrange half each of potatoes, onion, and parsley in bottom of a 2 quart casserole dish coated with cooking spray. Top with half of sauce.

Repeat layers with remaining potatoes, onion, parsley and sauce.

Cover and bake at 350 degrees F. for 45 minutes. Stir once during baking time. Uncover and bake an additional 30 minutes or until potatoes are done.

PER SERVING:½ cup= calories - 82, carbohydrate ~ 16 g., protein - 3 g., fat - 1 g., cholesterol - 1 mg., fiber - tr., sodium - 134 mg. Exchange ~ 1 starch.

FROM: All New Cookbook for Diabetics and Their Families by the University of Alabama at Birmingham copyright 1988

Related recipes