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Scalloped Potatoes a la Healthy




Source of Recipe


Vegetarian_group@yahoogroups.com

4 tsp. butter or stick margarine
2 garlic cloves, minced
1/2 cup low sodium vegetable broth
1 TB cornstarch
1 TB all purpose flour
3/4 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1-1/2 cups skim milk
4 (2 lb.) large baking potatoes, with skins, scrubbed and thinly sliced
4 green onions, thinly sliced
3 TB grated Parmesan cheese

1. In a medium saucepan, melt 2 teaspoons of the butter over medium
heat. Add the garlic; stir for 30 seconds. In a bowl, whisk together the broth, cornstarch, flour, salt, pepper
and thyme; whisk the mixture into the garlic. Stir in the milk; bring to a boil. Stir often until thickened, about 5
minutes.

2. Preheat the oven to 375º F. Lightly coat a 9" x 13" baking dish with nonstick cooking spray. Layer one third of the potato slices in the bottom of the prepared baking dish. Sprinkle with half of the green onions.
Repeat the layering once, then top with the remaining potato slices.

3. Pour the sauce on top. Dot with the remaining 2 teaspoons butter and sprinkle with Parmesan cheese. Cover
the pan snugly with foil. Bake for 40 minutes; remove foil and bake for 20 minutes longer, until tender. Broil the potatoes until crisp and nicely browned. Let stand 10 minutes
before serving.

8 servings