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Scalloped Potatoes
Nb persons: 8
Yield: 1 cup
Preparation time:
Total time:
Source: Clean eating sep-oct 2010 p. 33
| 2 t | olive oil |
| 1 | onion, medium thinly sliced and halved lengthwise |
| 1/4 t | salt, divided |
| 2 cloves | garlic, finely chopped |
| 3/4 t | dried thyme |
| 1.5 T | whole-wheat flour., (or white whole-wheat flour) |
| 2 c | low fat milk |
| 3 oz | low-fat monterey Jack, (or white cheddar), grated |
| 2.5 lbs | russet potatoes, peeled and thinly-sliced |
| 2 oz | parmesan cheese, grated |
| 2 T | panko |
Preheat to 350. Coat a 2 qt baking dish with cooking spray.
Heat oil in skillet over med-high heat. Add onion, ¼ t salt and pepper. Cook, stirring frequently, until lightly browned, about 7 minutes. Reduce heat to low and add garlic, thyme and flour. Cook, stirring occasionally, for 1-2 mins until onions coated w/flour. Add milk and increase heat to med-high. When liquid begins to simmer, reduce heat to low and cook until mixture thickens slightly, about 4 mins. Add ¾ of Monterey jack cheese and remaining ¼ t salt, and stir until melted, about 1 min. Remove from heat.
Arrange ½ of potatoes in an even layer in prepared baking dish. Cover with half of onion mixture. Repeat with remaining potatoes and remaining onion mixture.
In a small bowl, combine remaining Monterey jack cheese and parm and panko. Cover and refrigerate until ready to use.
Bake potatoes in center of oven for 70 to 85 mins or until potatoes in center of dish feel tender when pierced with fork. When finished baking, removed potatoes from oven and sprinkle evenly with cheese-panko mixture. Preheat broiler to high and return baking dish to oven and broil until cheese is melted, about 2 mins. Let cool for 10 to 15 mins before serving.
Nutritional Information per 1-cup serving: 201 calories; fat: 4 g; sat: 2g; carb: 33g; fiber: 3; sugar: 5g; prot: 9g; na: 248mg; chol: 9 mg.
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