Slimmed down scalloped potatoes

Yield: 4 Servings

Measure Ingredient

30 ml Garlic -- peeled

1 lb Yukon Gold potatoes; peel -- : slice

2 c Skim milk

½ Onion -- chop fine

½ ts Salt

pn Nutmeg; preferably fresh Fresh ground pepper ½ c Reduced-fat sour cream 2 tb Parmesan; grated Cut 1 clove garlic in halve and rub vigorously over the inside of a shallow 2-quart baking or gratin dish. Spray the dish with Pam. Mince remaining garlic. Combine potatoes, milk, onions, garlic, salt, nutmeg and pepper. Bring to a simmer over low heat, stirring occasionally. Simmer, uncovered, until potatoes are tender, about 10 minutes. Using a slotted spoon, transfer potatoes to the prepared dish. Measure out ¼ cup of the milk mixture and pour into a small bowl. Whisk in sour cream. Pour over the potatoes. Top with Parmesan. Preheat broiler. Spoon the sour cream mixture evenly over the potatoes and broil until golden, about 2 to 3 minutes. Serve immediately.

Recipe By :

From: Gerald Edgerton <jerrye@...: Sun, 27 Oct 1996 08:27:55 ~0800

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