| |
| INGREDIENTS |
| 1 |
medium onion, chopped |
| ½ tsp. |
freshly ground black pepper |
| 1 tsp. |
salt (optional) |
| ⅛ tsp. |
dry mustard |
| 2½ lb. |
potatoes, pared and very thinly sliced |
| 2 cups |
skim milk |
| 1 tbsp. |
flour |
| 1 cup |
low-fat chicken broth |
| |
paprika for garnish |
|
|
|
| RECIPE |
- Preheat oven to 375°F.
- Prepare a 2-quart baking dish by spraying lightly with cooking oil spray.
- In nonstick skillet, sauté onion over medium heat in small amount of low-fat chicken broth.
- Whisk flour, spices, milk, and chicken broth together until it thickens making a white sauce.
- Layer potatoes, onions, and white sauce twice with white sauce on top.
- Bake uncovered for 50-60 minutes or until potatoes are tender.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¾ cup
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
144 |
|
| Total Fat |
1 g |
|
| Sodium |
240 mg |
|
| Total Carbohydrates |
28 g |
|
| Fiber |
2 g |
|
| Protein |
8 g |
|
|
|
