SCALLOPED POTATOES (SATURDAY)

Servings: makes 6 servings Preparation time: 20 minutes Cooking time: about 1 hour 40 minutes 5 tablespoons butter 2 medium onions, finely

chopped

1/4 cup plus 1 tablespoon flour 2 1/2 cups 1 percent milk 3 tablespoons finely chopped

fresh parsley

1 1/2 teaspoons lemon zest 1/2 teaspoon coarse salt,

divided

1/4 teaspoon white pepper,

divided

2 pounds potatoes, peeled

and thinly sliced 2 tablespoons freshly grated Romano or parmesan cheese

Heat oven to 325 degrees. Coat an 8-inch square baking dish with cooking spray. For sauce, heat butter in a medium saucepan on medium-high, swirling to coat bottom. Add onions and cook 2 or 3 minutes or until softened. Whisk in flour and cook 1 minute, then whisk in milk. Cook 3 or 4 minutes or until sauce is thickened, stirring constantly. Whisk in parsley, lemon zest, 1/4 teaspoon salt and ⅛ teaspoon pepper; remove from heat. Arrange potatoes in baking dish. Sprinkle with remaining salt and pepper. Pour sauce over potatoes and sprinkle with cheese. Bake, uncovered,

1 1/2 hours or until potatoes are soft. Serve immediately. Per serving: 288 calories, 8 grams protein, 11 grams fat (33 percent calories from fat), 6.9 grams saturated fat, 41 grams carbohydrate, 31 milligrams cholesterol, 316 milligrams sodium, 5 grams fiber.

Carb count: 3.