Scalloped Potatoes

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  small

  sweet onion -- diced small

3

  tablespoons

  unsalted butter

3

  tablespoons

  all-purpose flour

1 1/2

  cups

  2% low-fat milk

1/2

  teaspoon

  salt

1

  teaspoon

  Dijon mustard

1/4

  teaspoon

  white pepper

2

  pounds

  Yukon Gold potatoes -- sliced thin

1

  cup

  low sodium cheddar cheese -- shredded

  Topping

1/2

  cup

  panko

1/2

  cup

  grated fresh Parmesan cheese

1/2

  teaspoon

  garlic salt

1/8

  teaspoon

  paprika

  vegetable cooking spray

Heat oven to 350F.

Melt butter in saucepan. Add onions and cook until onions soften and start to brown.

Add flour and stir to combine. Cook for a minute.

Add salt, Dijon, pepper, and milk. Mix well. Cook on medium stirring frequently until mixture comes to a boil and starts to thicken.

Reduce heat to low and stir in cheese a handful at a time until melted and sauce is smooth.

Spray a casserole dish and layer half of the potatoes. Cover with half of the sauce.

Repeat layers.

Mix topping together and spread over potatoes.

Bake uncovered for 1 hour or until potatoes are cooked through.

Makes 6 servings.

Per Serving: 352 Calories; 15g Fat (39.5% calories from fat); 14g Protein; 39g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 542mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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