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Add a photoServings: 4
Ingredients
- 6 med. potatoes
- 3 tbsp. butter
- 1 teaspoon salt
- 2 1/2 c. lowfat milk
- Paprika
- 1/4 c. water
- 3 tbsp. all-purpose flour
- 1/4 teaspoon pepper
- 1/4 c. minced onion
Directions
- Pare potatoes and cut in half. Place potato halves cut-side down in an 8-inch round glass cake dish. Add in water to dish. Cover with plastic wrap. Cook in microwave oven 8 min at high. Uncover to cold slightly.
- Heat butter in a 1-qt glass measuring pitcher in microwave oven (about 1 minute at high). Add in flour, salt and pepper; mix well. Add in lowfat milk gradually, stirring constantly. Cook uncovered 6 to 7 min at high, or possibly till thickened; stir after 2 min, then every minute.
- Thinly sliced potatoes. Put half the potatoes into a buttered 2-qt glass casserole. Cover with half the onion and half the sauce. Repeat layers. Cover with an all-glass lid or possibly plastic wrap.
- Cook in microwave oven about 15 min at high, or possibly till potatoes are tender.
- Remove from oven and sprinkle with paprika.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 91 | 26% |
| Total Fat 10.4g | 13% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 725mg | 30% |
| Potassium 1261mg | 36% |
| Total Carbs 54.88g | 15% |
| Dietary Fiber 5.6g | 19% |
| Sugars 10.2g | 7% |
| Protein 10.79g | 17% |
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