scalloped herbed potatoes with cheese

[Guest guest]

did someone ask about cheese and lowering fat? I found that most recipes over

indulge -- and that about 1/4 to 1/3 the cheese listed in a recipe is enough for

the taste treat. plus cheese is salty and we try to limit the salt.

 

 

* Exported from MasterCook *

 

Scalloped Herbed Potatoes with Cheese

 

Recipe By :KP Slimmer Meals Cookbook, Hanneman 2001-11

Serving Size : 2 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAUCE:

1 3/4 cups water

4 tablespoons Creamy Potato Soup Mix (dry) -- (Bear Creek)

1/3 cup shredded lowfat Mozzarella and Cheddar

HERB BLEND:

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

CASSEROLE:

Non-stick cooking spray

1 1/3 pounds potatoes -- peeled

1/2 large sweet onion -- peeled

2 tablespoons chopped fresh herbs for garnish

(thyme, parsley, basil or rosemary)

extra cheese (optional)

 

SAUCE: Combine the water and soup mix in a microwave safe bowl. Heat on high 2

minutes. Stir. Heat another minute until slightly thickened. Alternatively, make

a thin white sauce.

 

HERB BLEND: Combine the herbs in a small bowl or cup. Crush.

 

CASSEROLE: Preheat oven to 400F. Coat a 1 1/2 quart deep cake pan or casserole

with the cooking spray. Thinly slice (2mm) the onions and potatoes.(See Tip.)

Layer the potatoes and onions in the pan, sprinkling each layer with the herb

mixture. Pour the sauce over the potatoes. Using a spoon or knife, help the

sauce to spread and sink through the layers by lifting along the edges of the

dish. Bake on a drip pan or piece of foil: cover for 30 to 35 minutes or until

fork tender but not soft; uncover and bake another 15 minutes until golden

brown.

 

Serve garnish with fresh herbs. Offer shredded cheese. Serves 2 to 4 as main or

side dish.

 

[NA: 6 WW POINTS; 345 Calories; 4g Fat (10.3% calories from fat); 14g Protein;

67g Carbohydrate; 6g Dietary Fiber]

 

VARIATION:

Cover the casserole and heat in the microwave for 12 to 15 minutes on high,

turning twice. Bake in the conventional oven at 400F uncovered for 20 minutes.

 

Source:

" Prevention's Low Fat, Low Cost Cookbook (1997 Rodale) "

S(Contact):

" www.home.earthlink.net/~kitpath 2001-11/29 "

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Per Serving (excluding unknown items): 345 Calories; 4g Fat (10.3% calories from

fat); 14g Protein; 67g Carbohydrate; 6g Dietary Fiber; 10mg Cholesterol; 435mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : Include broccoli on the menu with these potatoes

 

NOTES : Instead of making a roux of margarine and flour and adding low fat 1%

milk or of making a white sauce with cornstarch, I started to use the Bear Creek

low sodium low fat soup mix. This casserole has two flavors of potatoes and

onions at play: from fresh and dried.

 

Nutr. Assoc. : 0 0 0 26150 0 0 0 0 0 0 0 0 0 0 0 0

 

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