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Slim, Trim and Scalloped Spuds

Source of Recipe


From "Looneyspoons! Low-Fat Food Made Fun"






List of Ingredients



• 3/4 cup sliced onion rings
  
• 1-1/2 cups sliced mushrooms
  
• 1/4 cup all-purpose flour
  
• 2 cups skim milk
  
• 1 Tbsp minced fresh dill (or 1/2 tsp dried dillweed)
  
• 1 tsp "lite" Worcestershire sauce
  
• 1/4 tsp salt
  
• 1/4 tsp black pepper
  
• 1/2 cup shredded reduced-fat Swiss cheese (2 ounces)
  
• 4 large potatoes, peeled and sliced into 1/4-inch thick rounds
  






Instructions



1. Preheat oven to 350º F.
   
   
2. Spray a medium saucepan with nonstick spray. Add onions and mushrooms. Cook and stir over medium-high heat until vegetables are tender, about 5 minutes. Sprinkle flour over vegetables; stir until vegetables are evenly coated with flour. Gradually stir in milk. Cook until mixture is thick and bubbly, about 5 to 6 minutes, stirring frequently. Add dill, Worcestershire sauce, salt, pepper, and shredded cheese. Cook for 1 more minute, until cheese is melted. Remove from heat.
   
   
3. Spray a medium casserole dish with nonstick spray. Spread one-third of potatoes over bottom, followed by one-third cheese sauce. Repeat layering 2 more times. Cover and bake for 1-1/2 hours. Let potatoes stand 10 minutes before serving.
   
   Yields 6 servings.
   
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   Per Serving: 272 calories; 2.5 g fat (calories from fat: 7.5%); 9 mg cholesterol; 53.5 g carbohydrates; 11 g protein; 165 mg sodium.