Endive Potato Casserole

Name: Endive Potato Casserole
Ingredients: 1 1/2 tablespoons reduced-calorie margarine; 1 1/2 tablespoons all-purpose flour; 3/4 cup skim milk; 1/4 teaspoon salt; Butter-flavored vegetable cooking spray; 1 1/4 cups sliced Belgian endive (about 1/3 pound); 1 cup peeled, sliced baking potato; 1 1/2 tablespoons chopped shallot; 2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese, divided

9 ingredients

2 steps

Ingredients

1 1/2 tablespoons reduced-calorie margarine
1 1/2 tablespoons all-purpose flour
3/4 cup skim milk
1/4 teaspoon salt
Butter-flavored vegetable cooking spray
1 1/4 cups sliced Belgian endive (about 1/3 pound)
1 cup peeled, sliced baking potato
1 1/2 tablespoons chopped shallot
2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese, divided

Directions

1

Melt margarine in a small heavy saucepan over medium heat; add flour, and stir until smooth. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add milk, stirring constantly until white sauce is thickened and bubbly. Remove from heat; stir in salt. Set aside.
2

Coat a 7- x 5 1/4- x 1 1/2-inch baking dish with cooking spray. Arrange half of endive slices in bottom of dish. Arrange half of potato slices over endive; sprinkle with half of shallot and 1 tablespoon cheese. Top with half of white sauce. Repeat layers, ending with remaining white sauce and remaining 1 tablespoon cheese. Bake, uncovered, at 350° for 45 minutes or until potato is tender.