Potatoes Delmonico

Name: Potatoes Delmonico
Ingredients: 6 tablespoons reduced fat margarine, divided; 3 tablespoons dry breadcrumbs; 2 teaspoons fresh parsley, chopped; 4 tablespoons unbleached all-purpose flour; 2 cups reduced-fat milk; 1 (2 ounce) jar pimientos, sliced, drained; 12 teaspoon salt; 14 teaspoon pepper; 2 cups potatoes, peeled, diced; 2 teaspoons garlic powder; 1 cup cheddar cheese, shredded

11 ingredients

11 steps

Ingredients

6 tablespoons reduced fat margarine, divided
3 tablespoons dry breadcrumbs
2 teaspoons fresh parsley, chopped
4 tablespoons unbleached all-purpose flour
2 cups reduced-fat milk
1 (2 ounce) jar pimientos, sliced, drained
12 teaspoon salt
14 teaspoon pepper
2 cups potatoes, peeled, diced
2 teaspoons garlic powder
1 cup cheddar cheese, shredded

Directions

1

Combine bread crumbs and parsley with 2 tablespoons of the margarine, melted; set aside.
2

To make the White Sauce, melt remaining margarine in a saucepan over low heat; stir in flour.
3

Cook for 3 minutes, but do not brown.
4

Whisk in milk and continue cooking over low heat, stirring frequently, until sauce begins to thicken.
5

Season with salt and pepper.
6

Coat an 8x8-inch baking dish with nonstick cooking spray.
7

Spread potatoes evenly over bottom; scatter the pimientos and sprinkle garlic powder.
8

Pour sauce mixture over potato mixture and top with cheese.
9

Sprinkle crumb mixture evenly over top.
10

Bake at 425F for 25-30 minutes or until bubbly and browned and potatoes are tender.
11

Garnish with parsley, if desired.