Scalloped Herbed Potatoes with Celery Root - Prevention

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Scalloped Herbed Potatoes with Celery Root - Prevention Ingredients

Vegetable oil spray	WHITE SAUCE
1 ts Chopped fresh thyme	2 ts Butter or margarine;
1 ts Chopped fresh rosemary	1 tb All-purpose flour
1/2 ts Salt	2 c 1% low-fat milk
1/8 ts Ground nutmeg	LATER ADDITIONS
1 1/4 lb Red potatoes; thinly sliced	2 tb Grated Parmesan cheese
1/2 c Minced onions	2 tb Shredded lowfat cheddar

Instructions for Scalloped Herbed Potatoes with Celery Root - Prevention

1. Preheat the oven to 400F degrees. Coat a 9" round no-stick cake pan with no-stick spray. In a small bowl, combine the thyme, rosemary, salt, and nutmeg. 2. Layer the potatoes and onions in the pan, sprinkling each lay with the herb mixture. 3. In a saucepan over medium heat, melt the butter or margarine (or heat oil). Add the flour; cook and stir for 2 minutes (the mixture will be dry). Gradually add the milk, increase the heat to medium-high. Cook, whisking constantly, for 3 to 5 minutes, or until the sauce thickens slightly. Pour the sauce over the potatoes. 4. Bake for 40 to 45 minutes, or until the potatoes are very tender. 5. Sprinkle the Parmesan and Cheddar over the potatoes; bake 10 to 12 minutes more, or until golden brown. Cut into wedges and garnish with the rosemary sprigs. MAKES 4 SERVINGS: 212 cals; 4g fat; 443 mg sodium; 0.4g fiber. Low cost. Serve as a small meal with a salad; or serve with roasted meat and a vegetable. SOURCE: Preventions Low Fat, Low Cost Cookbook by Sharon Sanders (Ed.) Prevention Magazine (1997: Rodale). MC by kitpath 12/98 Recipe by: Low Fat, Low Cost Cookbook (1997) Posted to EAT-LF Digest by Pat Hanneman on Dec 23, 1998, converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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