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Scalloped Potatoes 2




Source of Recipe


*


Recipe Introduction


servings 8
points 4


List of Ingredients




3 tablespoons CRISCO® Oil*
1/2 cup chopped onion
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
2 cups skim milk
2 pounds potatoes, peeled and thinly sliced (8 cups)
Paprika
2 tablespoons chopped fresh parsley

Recipe



1. Heat oven to 350°F. Oil 2-quart casserole lightly. Place cooling rack on countertop.

2. Heat 3 tablespoons oil in medium saucepan on medium-high heat. Add onion. Cook and stir until tender. Stir in flour, salt, pepper and 1/8 teaspoon paprika. Stir in milk. Cook and stir on medium-high heat until sauce comes to a boil and is thickened.

3. Layer one-third of the potatoes in bottom of casserole. Top with one-third of the sauce. Repeat layers twice. Cover.

4. Bake at 350°F for one hour 15 minutes. Uncover. Bake 15 minutes or until potatoes are tender. Do not overbake. Remove casserole to cooling rack. Sprinkle with paprika and parsley.


Nutrients per Serving
(One-Eighth of Recipe)
Calories 175
Calories from Fat 28 %
Total Fat 6 g
Saturated Fat
Carbohydrate 27 g
Protein 5 g
Sodium 240 mg