Post by JJ Judkins on Oct 16, 2007 16:31:14 GMT -6
POTATO CHEESE CASSEROLE
Yield: 4 or 5 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
Info: HYPERLINK "http://diabeticgourmet.com/book_archive/details/25.shtml"http://diabeticgour-met.com/book_-archive/details/-25.shtml
INGREDIENTS
- 4 medium potatoes, peeled and thinly sliced
- 1-1/2 teaspoon margarine
- 1 cup chopped onions
- 1 teaspoon crushed garlic
- 2 tablespoons all-purpose flour
- 1-3/4 cups 2% warm milk
- 3 tablespoons chopped fresh dill (or 1 tsp. dried dillweed)
- Salt and pepper, to taste
- 1/2 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F.
In saucepan of boiling water, cook potatoes just
until fork-tender, approximately 10 minutes; drain.
Arrange in baking dish just large enough to lay in
single layer of overlapping slices.
In medium nonstick saucepan, melt margarine; saute onions and
garlic for 5 minutes or until softened. Add flour and cook,
stirring, for 1 minute. Slowly stir in milk, simmer until
thickened, stirring constantly, 3 to 4 minutes. Add dill;
season with salt and pepper to taste.
Pour sauce over potatoes; sprinkle with cheese. Cover and
bake for approximately 1 hour or until potatoes are tender.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 252, Carbohydrate: 27 g, Fiber: 2 g,
Protein: 12 g, Fat: 11 g, Sodium: 263 mg, Cholesterol: 32 mg
Diabetic Exchanges; 1-1/2 Starch, 1 Medium Fat Meat, 1 Fat
Yield: 4 or 5 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
Info: HYPERLINK "http://diabeticgourmet.com/book_archive/details/25.shtml"http://diabeticgour-met.com/book_-archive/details/-25.shtml
INGREDIENTS
- 4 medium potatoes, peeled and thinly sliced
- 1-1/2 teaspoon margarine
- 1 cup chopped onions
- 1 teaspoon crushed garlic
- 2 tablespoons all-purpose flour
- 1-3/4 cups 2% warm milk
- 3 tablespoons chopped fresh dill (or 1 tsp. dried dillweed)
- Salt and pepper, to taste
- 1/2 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F.
In saucepan of boiling water, cook potatoes just
until fork-tender, approximately 10 minutes; drain.
Arrange in baking dish just large enough to lay in
single layer of overlapping slices.
In medium nonstick saucepan, melt margarine; saute onions and
garlic for 5 minutes or until softened. Add flour and cook,
stirring, for 1 minute. Slowly stir in milk, simmer until
thickened, stirring constantly, 3 to 4 minutes. Add dill;
season with salt and pepper to taste.
Pour sauce over potatoes; sprinkle with cheese. Cover and
bake for approximately 1 hour or until potatoes are tender.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 252, Carbohydrate: 27 g, Fiber: 2 g,
Protein: 12 g, Fat: 11 g, Sodium: 263 mg, Cholesterol: 32 mg
Diabetic Exchanges; 1-1/2 Starch, 1 Medium Fat Meat, 1 Fat