NEVER-FAIL SCAL­LOPED POTA­TOES

IN­GRE­DI­ENTS

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2 tbsp but­ter 3 tbsp all-pur­pose flour 1 tps salt / tps pep­per 14 11/ cups fat-free milk 2 / cup shred­ded re­duced-fat 12 ched­dar cheese 13/ lbs pota­toes, peeled and 4 thinly sliced (about 5 medium) 1 medium onion, halved and thinly sliced

Prep Time: 30 min­utes Bake Time: 1 hour Yields: 6 serv­ings 1. In a small non­stick skil­let, melt but­ter. Stir in the flour, salt and pep­per un­til smooth, then grad­u­ally add milk. Bring to a boil. Cook and stir for 2 min­utes or un­til thick­ened. Re­move from the heat and stir in cheese un­til blended. 2. Place half of the pota­toes in a 11/ 2- qt. bak­ing dish coated with cook­ing spray and layer with half of the onion and cheese sauce. Re­peat lay­ers. 3. Cover and bake at 350°F for 50 min­utes. Un­cover and bake 10-15 min­utes longer or un­til bub­bly and pota­toes are ten­der.

NUTRITIONAL IN­FOR­MA­TION Amount Per Serv­ing ( /

3 4 cup): 196 calo­ries, 6 g fat, 18 mg choles­terol, 530 mg sodium, 29 g car­bo­hy­drate, 3 g fi­bre, 7 g pro­tein.

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