Tuesday, August 19, 2014
Cheesy scalloped potatoes simply filling + 3pp
Cheesy scalloped potatoes Simply Filling plus 3pp
3 medium potatoes which I sliced with a mandolin to get them nice and thin but be careful with your fingers!
1/2 onion sliced thinly as well
1 cup fat free 1/2 & 1/2 or skim milk
salt and pepper and garlic powder sorry didn't measure :)
1 tbsp flour 1pp
1 tbsp becel reduced calorie pro-active margarine 1pp
Light cheddar cheese 2 oz 4pp
Light cheddar finely shredded 1 oz save for on top 2pp
3 servings=3pp per serving
I sprayed non stick on a small pyrex dish 8x6"
In a small pan put the light margarine and the tbsp of flour and stir to mix and cook for a minute or two. Slowly add the fat free cream while stirring with a whisk continually. Keep stirring till all the cream is in the pot and it starts to bubble and thicken. Take off of the heat. Add in salt/pepper/garlic powder and 2 oz of the light cheese. Stir till melted.
Put a few spoonfuls on the bottom of the dish then layer 1/2 the potatoes and 1/2 the onion. Put 1/2 the remaining sauce on top and one again layer the rest of the potatoes and onion and finally put the last bit of sauce on top. Cover with foil and bake at 350 for 45-60 minutes depending on the thickness of the potato and your oven. I have occasionally popped them in the microwave to finish cooking when the rest of the dinner is nearly ready :) When done take out and evenly sprinkle the last ounce of light cheese. Pop back into the oven to melt.
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