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Potato Cheese Casserole -- e-w

Source of Recipe

"The Best Diabetes Cookbook" by Katherine Younker – e-mail
Potato Cheese Casserole -- e-w
Yield: 4 servings

- 4 medium potatoes, peeled and thinly sliced
- 1-1/2 teaspoon margarine
- 1 cup chopped onions
- 1 teaspoon crushed garlic
- 2 tablespoons all-purpose flour
- 1-3/4 cups 2% warm milk
- 3 tablespoons chopped fresh dill -or- 1 teaspoon dried dill weed
- Salt and pepper, to taste
- 1/2 cup shredded Cheddar cheese

Preheat oven to 375 degrees F. In saucepan of boiling water, cook potatoes just until fork-tender, approximately 10 minutes; drain. Arrange in baking dish just large enough to lay in single layer of overlapping slices.

In medium nonstick saucepan, melt margarine; sauté onions and garlic for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Slowly stir in milk, simmer until thickened, stirring constantly, 3 to 4 minutes. Add dill; season with salt and pepper to taste.

Pour sauce over potatoes; sprinkle with cheese. Cover and bake for approximately 1 hour or until potatoes are tender.

1/4 of recipe equals: Calories: 252, Carbohydrate: 27 g, Fiber: 2 g, Protein: 12 g, Fat: 11 g, Sodium: 263 mg, Cholesterol: 32 mg ++++ Exc: 1-1/2 Starch, 1 Medium Fat Meat, 1 Fat ++++ WWP: 6