Low-Fat Scalloped Potatoes
A light but tasty side dish that is perfect for a backyard barbecue on a hot summer day.
Yield
8 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
potatoes
|
|
|
| 1 ½ | cup |
milk
skim, or soy milk |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
cheddar cheese
low fat, shredded, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
|
|
| 355 | ml |
milk
skim, or soy milk |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
cheddar cheese
low fat, shredded, optional |
|
Directions
Peel and slice potatoes thinly.
In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens.
Add onions to sauce.
Layer casserole dish with potato slices.
Spoon half of sauce over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350℉ (180℃) for 60 min.
Optional:
Remove from oven and sprinkle with low-fat cheddar cheese.
