Judy's scalloped potatoes

Yield: 4 servings

Measure Ingredient
4 mediums Russet potaotes, boiled and
\N \N ... thinly sliced (save the
\N \N ... water
½ medium Onion, thinly sliced
¼ cup Nonfat dry milk
1 cup Potato cooking water
1 tablespoon Olive oil
¼ teaspoon Nutmeg, ground

Preheat the oven to 375. Spray a 2 quart baking dish with cooking spray. Layer potaotes and onion slices in the dish. In a small bowl or blender, combine powdered milk, potato water, oil, and nutmeg until smooth. Pour over the potato slices. Cover with foil. Bake for 45 minutes, or until potaotes have absorbed most of the liquid, then remove the foil and bake 15 minutes more, or until browned.

164 cal, 1g fat, 0 chol per serving

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