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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This lower-fat version of this popular potato dish only tastes indulgent. Serve with roast chicken or baked ham. Ingredients:
6 tablespoons reduced fat margarine, divided |
3 tablespoons dry breadcrumbs |
2 teaspoons fresh parsley, chopped |
4 tablespoons unbleached all-purpose flour |
2 cups reduced-fat milk |
1 (2 ounce) jar pimientos, sliced, drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups potatoes, peeled, diced |
2 teaspoons garlic powder |
1 cup cheddar cheese, shredded |
Directions:
1. Combine bread crumbs and parsley with 2 tablespoons of the margarine, melted; set aside.
2. To make the White Sauce, melt remaining margarine in a saucepan over low heat; stir in flour. Cook for 3 minutes, but do not brown. Whisk in milk and continue cooking over low heat, stirring frequently, until sauce begins to thicken. Season with salt and pepper.
3. Coat an 8x8-inch baking dish with nonstick cooking spray. Spread potatoes evenly over bottom; scatter the pimientos and sprinkle garlic powder. Pour sauce mixture over potato mixture and top with cheese. Sprinkle crumb mixture evenly over top. Bake at 425°F for 25-30 minutes or until bubbly and browned and potatoes are tender. Garnish with parsley, if desired.
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