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Potatoes, Scalloped

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Recipe Link: http://communities.msn.com/RecipesForNonCooks/vegetables.msnw

List of Ingredients




1 teaspoon olive oil

2 cloves garlic, minced

1 medium yellow onion, thinly sliced (about 1 cup)

1/2 teaspoon dried thyme

1 tablespoon all-purpose flour

1 cup skim milk

1/2 cup water

1/4 teaspoon EACH nutmeg and black pepper

1/8 teaspoon salt

4 medium russet potatoes, thinly sliced (about 4 cups)

1/4 cups grated Parmesan cheese (optional)


Recipe



1. Preheat oven to 375 degrees F. Spray a 9-inch baking dish with vegetable cooking spray. Set aside.

2. In a large saucepan, heat oil over medium-high heat. Add garlic, onion and thyme; Sauté for 5 minutes. Stir in flour until well mixed. Gradually whisk in milk and water. Bring to boil. Cook, whisking, until slightly thickened, about 5 minutes. Stir in seasonings. Remove from heat.

3. Place one-third of potatoes in prepared dish; top with half of onion mixture. Repeat layers once. Top with remaining potatoes; sprinkle with Parmesan. Cover with foil.

4. Bake for 40 minutes. Uncover; bake until top is browned, about 10 minutes. Garnish with thyme sprigs.

From Healthy Meals in Minutes, 1995.

Serves 4
Calories 178
Fat 2 g
Cholesterol 1 mg
Sodium 112 mg