Scalloped Parmesan Potatoes
	
	6 medium potatoes (2-1/4 pounds)
	1-1/2 cups skim milk
	2 Tbsp dried minced onion
	6 Tbsp parmesan cheese
	1 Tbsp corn starch
	1 tsp garlic powder
	pinch nutmeg
	Black pepper to taste
	
	Preheat oven to 350 degrees. Rinse the potatoes under cool running 
	water to remove dirt. Peel 1/2 of the potatoes then slice all very 
	thin. Arrange potatoes in a large bake-proof casserole dish. Mix the 
	remainder of the ingredients in a medium-sized mixing bowl then pour 
	over the potatoes. Bake uncovered until potatoes are tender, about 1
	hour. Serve hot.
	
	Serves 6. Each 1 cup serving: 172 calories, 2 g fat, 1 g saturated fat, 
	5 mg cholesterol, 129 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.
	
	Diabetic exchange: 2 bread.
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