Free Recipe Parmesan Scalloped Potatoes
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Ingredients for Parmesan Scalloped Potatoes Recipe
1/4 c Unbleached flour
2 tb Finely chopped fresh parsley
Or 2 ts dried
1/8 ts Ground white pepper
2 lb Baking potatoes (about 6 md)
2 sm Yellow onions, thinly sliced
And separated into rings
1/2 c Grated nonfat or reduced
Fat Parmesan cheese
2 c Evaporated skim milk
Parmesan Scalloped Potatoes Preparation
1. Comibne the flour, parsley, and pepper in a small bowl, and set aside. 2. Scrub the potatoes, and slice them thinly (slightly less than 1/4 inch). Measure the potatoes. There should be 6 cups. (Adjust the amount if necessary) 3. Coat an 8-x-12-inch bakin gdish with nonstick cooking spray. Arrange 2 cups of the potatoes in a single layer over the bottom of the dish, slightly overlapping the slices. Lay half of the onion rings over the potatoes, and sprinkle the onions with half of the flour mixture and 2 tablespoons of the Parmesan. Repeat these layers, and top with the remaining 2 cups of potatoes. Pour the milk over the potatoes, and sprinkle with the remaining 1/4 cup of Parmesan. 4. Cover the dish with aluminum foil, and bake at 350 degrees for 45 minutes. Remove the foil, and bake for 30 additional minutes, or until the potatoes are tender and the top is golden brown. Remove the dish from the oven, and let sit for 5 minutes before serving. Nutritional Facts (Per 3/4-cup serving) Calories: 168 Cholesterol: 5 mg Fat: 0.3 g Fiber: 2.6 g Protein: 8.1 g Sodium: 103 mg Taken from Fat-Free Recipes Formatted for MM by Susan Sparks – ssparks1@delphi.com/sparkie5@juno.com 12-7-1996 Enjoy! Posted to MM-Recipes Digest by Robert Ellis <rpearson@snowcrest.net> on Sep 26, 1998
Cooking Temperature:
Recipe Serves: 10
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