WW Points: 3
6 cups thinly-sliced unpeeled red potatoes
1 small onion -- chopped
1 small garlic clove -- minced
2 cups 1% fat milk
1 tablespoon cornstarch
1/8 teaspoon freshly-ground white pepper
1/8 teaspoon salt -- (optional)
1/3 cup grated Parmesan cheese - (generous)
Coat a 2-quart casserole with nonstick spray. Add the potatoes, onions and garlic; mix well. Set aside.
In a medium saucepan, whisk together the milk, cornstarch, pepper and salt (if using). Bring to a simmer over medium heat, stirring frequently. Reduce the heat to medium-low and cook for 1 minute, or until the sauce has thickened. Reduce the heat to low and gradually whisk in the Parmesan, stirring vigorously to break up any lumps. Cook for 1 minute.
Pour the sauce over the potato mixture and stir well. Cover and bake at 350 degrees for 1 1/4 hours, or until the potatoes are tender. (For a crusty top, remove the cover during the last 20 minutes of baking.) Remove from the oven and allow to stand for 5 minutes before serving.
Microwave option: Combine the potatoes, onions and garlic in an ovenproof, microwave-safe 2-quart casserole. Microwave on high for 6 to 10 minutes, or until the potatoes are partially cooked; halfway through the cooking time, give the dish a quarter turn and stir the potatoes. Transfer to a colander to drain.
Wipe out the casserole and coat it with nonstick spray. Return the potato mixture to the dish. Prepare the sauce as directed above. Bake, reducing the time to 25 to 35 minutes.
Calories: 163; Fat: 2.6 grams (15% of calories); Cholesterol: 8 milligrams; Sodium: 170 milligrams; Fiber (grams) 2.2.
Source: Prevention's Recipe Archive, provided by http://www.madsrecipes.com/
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