Scalloped Potatoes

Name: Scalloped Potatoes
Ingredients: Cooking spray; 1 cup fat-free milk; 3 tablespoons all-purpose flour; 1 cup Chicken Broth (page 50) or commercial fat-free, low-sodium broth; 1/4 teaspoon pepper; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 3 tablespoons shredded or grated Parmesan cheese; 4 large potatoes, peeled and thinly sliced (about 4 cups); 1/2 cup chopped onion; 1/2 cup low-fat shredded Cheddar cheese (about 2 ounces); 1/8 teaspoon paprika

12 ingredients

31 steps

Ingredients

Cooking spray
1 cup fat-free milk
3 tablespoons all-purpose flour
1 cup Chicken Broth (page 50) or commercial fat-free, low-sodium broth
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons shredded or grated Parmesan cheese
4 large potatoes, peeled and thinly sliced (about 4 cups)
1/2 cup chopped onion
1/2 cup low-fat shredded Cheddar cheese (about 2 ounces)
1/8 teaspoon paprika

Directions

1

Preheat the oven to 350F.
2

Lightly spray a 1 1/2-quart casserole dish with cooking spray.
3

Set aside.
4

In a medium saucepan, whisk together the milk and flour.
5

Whisk in the broth, pepper, onion powder, and garlic powder.
6

Cook over medium-high heat for 5 to 6 minutes, or until thickened, whisking occasionally.
7

Whisk in the Parmesan.
8

Remove from the heat.
9

In the casserole dish, stir together the potatoes and onion.
10

Pour in the sauce, gently stirring to combine.
11

Bake, covered, for 30 minutes.
12

Gently stir in the Cheddar.
13

Sprinkle with the paprika.
14

Bake, uncovered, for 30 to 40 minutes, or until the potatoes are tender and lightly browned.
15

(Per serving)
16

Calories: 176
17

Total fat: 1.0g
18

Saturated: 0.5g
19

Trans: 0.0g
20

Polyunsaturated: 0.0g
21

Monounsaturated: 0.5g
22

Cholesterol: 3mg
23

Sodium: 99mg
24

Carbohydrates: 35g
25

Fiber: 3g
26

Sugars: 3g
27

Protein: 7g
28

Calcium: 107mg
29

Potassium: 580mg
30

2 1/2 starch
31

1/2 very lean meat