Scalloped Potatoes
Source The All New Cookbook for Diabetics and their Families
March 09, 2005
Makes 10 servings
Per Serving
Exchanges:1 starch
Protein: 3 g
Fat: 1 g
Carbohydrates: 16 g
Ingredients
1 clove garlic, minced
1 tablespoon reduced-calorie margarine, melted
1 tablespoon cornstarch
½ teaspoon salt
1/8 teaspoon pepper
1 ½ cups skim milk
1 ½ pounds red boiling potatoes, peeled and thinly sliced
¼ cup chopped onion
¼ cup fresh parsley
Vegetable cooking spray
Instructions
Sauté garlic in melted margarine in a small saucepan until tender. Stir in cornstarch, salt, and pepper. Add milk, stirring well. Cook over medium heat, stirring constantly, 2 minutes or until mixture is thickened and bubbly. Remove sauce from heat, and set aside.
Arrange half each of potatoes, onion, and parsley in the bottom of a 2-quart casserole dish coated with cooking spray. Top with half of sauce. Repeat layers with remaining potatoes, onion, parsley, and sauce.
Cover and bake at 350 degrees for 45 minutes. Stir once during baking time. Uncover and bake an additional 30 minutes or until potatoes are done.
