Scalloped potatoes with cheese (slightly mod)

Yield: 7 servings

Measure Ingredient
1 \N Clove garlic; halved
6 mediums Red potatoes; peeled, 1/8-inch slices
2 tablespoons Margarine; melted
½ teaspoon Salt
⅛ teaspoon Pepper
½ cup Shredded cheese; (2 oz)
1 cup Skim milk

1. Rub an 11"x7" baking dish with cut sides of garlic halves. Discard garlic. Coat dish with cooking spray.

2. Arrange half of potato slices in dish, and drizzle with 1 tbsp margarine. Sprinkle with ¼ tsp salt and half of pepper. Top with ¼ cup cheese. Repeat layers.

3. In small saucepan over low, bring milk to boil. Pour over potato mixture. Bake, uncovered, at 425F for 40 mins until tender.

NOTES : My notes: Recipe calls for gruyere cheese. This is good, but it works with any type of cheese.

Per serving:

228 calories, 6.7g fat (24% CFF) 142 mg calcium, 262mg sodium

10 mg chol

Recipe by: Cooking Light, April 1997 Posted to EAT-LF Digest by Cathleen <catht@...> on Aug 24, 1999, converted by MM_Buster v2.0l.

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