Low Fat Scalloped Potatoes

[Guest guest]

Low Fat Scalloped Potatoes

 

4 tsp. butter or stick margarine

2 garlic cloves, minced

1/2 cup low sodium vegetable broth

1 TB cornstarch

1 TB all purpose flour

3/4 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. dried thyme

1-1/2 cups skim milk

4 large baking potatoes (2 lb.), with skins, scrubbed and thinly sliced

4 green onions, thinly sliced

3 TB grated Parmesan cheese

 

1. In a medium saucepan, melt 2 teaspoons of the butter over medium heat. Add

the garlic; stir for

30 seconds. In a bowl, whisk together the broth, cornstarch, flour, salt,

pepper and thyme; whisk

the mixture into the garlic. Stir in the milk; bring to a boil. Stir often

until thickened, about 5 minutes.

 

2. Preheat the oven to 375 ºF. Lightly coat a 9 " x 13 " baking dish with

nonstick cooking spray. Layer

1/3 of the potato slices in the bottom of the prepared baking dish. Sprinkle

with half of the green

onions. Repeat the layering once, then top with the remaining potato slices.

 

3. Pour the sauce on top. Dot with the remaining 2 teaspoons butter and

sprinkle with Parmesan

cheese. Cover the pan snugly with foil. Bake for 40 minutes; remove foil and

bake for 20 minutes longer,

until tender. Broil the potatoes until crisp and nicely browned. Let stand 10

minutes before serving.

 

Makes 8 servings.