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
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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