This low fat recipe works well as a side dish
or a many entree.
Olive or vegetable oil spray
1 garlic clove, split
1 teaspoon butter
1 medium onion, thinly sliced
1/2 teaspoon black pepper, plus additional to taste
2 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
2 tablespoons flour
2 cups lowfat milk
1 cup defatted lower-sodium chicken broth
3 tablespoons snipped chives
1. Preheat the oven to 375 degrees. Lightly
coat a 2-quart baking dish with oil spray and rub with the cut sides
of the garlic clove. 2. Melt the butter in a medium-sized skillet. Add
the onion and cook over medium heat, stirring frequently, until it begins
to soften, about 4 minutes. Add the salt and pepper and stir to continue.
3. Cover the bottom of the baking dish with about one third of the potatoes.
Spread with half the onion mixture and sprinkle with half the flour.
Make another layer of potatoes and spread with the remaining onions
and flour. Top with a layer of potatoes. 4. Heat the milk and broth
to simmer in a saucepan and pour over the potatoes. The liquid should
come just to the top of the potatoes. Sprinkle with salt and pepper.
5. Bake, uncovered, until the potatoes are soft and most of the liquid
is absorbed, 50 to 60 minutes. Sprinkles with chives before serving.
Makes 6 side-dish servings. Nutritional information
per serving: About 193 calories, 17 calories from fat, 2g total fat,
1g saturated fat, 5mg cholesterol, 247mg sodium, 38g total carbohydrates,
3g fiber, 7g protein.
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