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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I loved the creamy potatoes my mother prepared when I was young, so I created this lightened-up version that goes well with any main course.Kate Selner, St. Paul, Minnesota Ingredients:
2 pounds red potatoes, peeled and sliced |
2 cups plus 2 tablespoons fat-free milk, divided |
2 garlic cloves, minced |
1 teaspoon dried basil |
3/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 cup shredded cheddar cheese |
1/4 cup shredded parmesan cheese |
2 tablespoons toasted wheat germ |
1/2 teaspoon olive oil |
Directions:
1. In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. With a slotted spoon, remove potatoes to a 1-1/2-qt. baking dish coated with cooking spray.
2. In a small bowl, combine flour and remaining milk until smooth; stir into hot milk mixture. Bring to a boil; cook and stir in cheddar cheese until melted. Pour over potatoes; sprinkle with Parmesan cheese. Combine wheat germ and oil; sprinkle over top.
3. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Let stand for 10 minutes before serving. Yield: 8 servings.
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