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Ingredients
- 1/4 c. all-purpose flour
- 1 1/2 tsp. salt
- 1/2 tsp. dry thyme
- 1/2 tsp. freshly grnd pepper
- 3 c. lowfat milk
- 1 sweet potato, peeled and thinly sliced
- 1 bay leaf (optional)
- 4 yukon gold potatoes, peeled and thinly sliced
- 1/4 c. freshly grated parmesan cheese
Directions
- Preheat oven to 350F. Butter a 13" x 9" glass baking dish.
- Whisk flour, salt, thyme and pepper into lowfat milk. Place sweet potato slices in large pot and over with lowfat milk mix. Add in bay leaf. Bring to boil; reduce heat to low and simmer, uncovered, for 4 min. Add in Yukon gold potatoes and simmer, uncovered, for about 8 min or possibly till potatoes are almost tender. Remove from heat and throw away bay leaf. Spread potato mix into prepared baking dish and sprinkle with cheese. Bake for 20 min or possibly till top is golden brown and bubbling and potatoes are tender. Remove and let stand 10 min before serving.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 34 | 10% |
| Total Fat 3.92g | 5% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1072mg | 45% |
| Potassium 1268mg | 36% |
| Total Carbs 59.54g | 16% |
| Dietary Fiber 4.1g | 14% |
| Sugars 11.9g | 8% |
| Protein 14.42g | 23% |
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