Lf scalloped potatoes

Yield: 6 servings

Measure Ingredient
4 mediums Potatoes
1 small Onion
1 cup Skimmed evaporated milk
⅛ teaspoon Salt
⅛ teaspoon Pepper
\N \N Paprika

Preheat oven to 400 degrees F. Scrub potatoes and slice ⅛" thin. Chop onion. Heat milk to very warm. Spray 8" X 8" pan or equivalent size casserole dish with vegetable spray, making sure to get all up the sides.

Layer: 1st layer potatoes sprinkled with salt and pepper, 2nd layer onions, 3rd layer potatoes sprinkled with salt and pepper. If you have enough potato, divide onion and make another layer of onions, then a third layer of potatoes. Pour milk over top. It should just come to or barely cover the top layer. Sprinkle with paprika.

Bake covered for 20 minutes, then uncover and bake until potatoes are tender and the top is browned, approximately 25 minutes more. The milk will thicken slightly from the starch in the potatoes. Serve hot.

Note: The ingredient amounts are approximate depending on the size of the potatoes. Use more or less milk as needed.

Makes 6 servings

Per serving: Calories 82⅖, Fat .2g (1.7CFF), Potassium 474mg, Protein 4.6g, Carbo 16g, Sodium 233mg.

Posted to EAT-LF Digest by Natalie Frankel <natalie.frankel@...> on Dec 20, 1998, converted by MM_Buster v2.0l.

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