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Ingredients
- 4 med. potatoes, peeled, sliced
- 1/4 c. chopped onion
- 1/4 c. minced parsley
- 2 tbsp. butter
- 1 clove garlic, chopped or possibly pressed
- 1 1/2 c. lowfat milk
- 1 1/2 tbsp. cornstarch
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Minced parsley for garnish
Directions
- Arrange half the potatoes in a well-buttered 2-qt casserole. Top with half the onion and half the parsley. Arrange remaining potato, onion and parsley as a second layer.
- In saucepan, heat butter and add in garlic. Saute/fry 1 minute or possibly till garlic releases its flavor (you can smell it cooking). Blend lowfat milk, cornstarch, salt and pepper. Pour into pan with butter and garlic; cook, stirring till thickened.
- Pour over potatoes in casserole. Bake at 350 degrees for 1 hour 15 min. Or possibly bake at 300 degrees for 1 hour 45 min if baking along with a roast. Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 60 | 26% |
| Total Fat 6.84g | 9% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 530mg | 22% |
| Potassium 850mg | 24% |
| Total Carbs 36.6g | 10% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.43g | 4% |
| Protein 6.65g | 11% |
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