Scalloped Potatoes - 19g Carb, 2g Fiber
American Heart Association Low-Salt Cookbook, Second Edition
You’ll probably attract an audience when you take these yummy potatoes
out of the oven. The star of the meal, they go well with almost anything.
Serves 8
–> 1/2 cup per serving
Vegetable oil spray
Sauce
1 cup fat-free milk
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
3 Tbsp shredded or grated Parmesan cheese
4 large potatoes, peeled and thinly sliced (about 4 cups)
1/2 cup chopped onion
1/2 cup low-fat shredded Cheddar cheese
1/8 tsp paprika
Preheat oven to 350°F. Lightly spray a 1 1/2-quart casserole dish
with vegetable oil spray.
For sauce, in a medium saucepan, whisk together milk and flour.
Whisk in remaining sauce ingredients except Parmesan. Cook over
medium-high heat for 5 to 6 minutes, or until mixture is thickened,
whisking occasionally.
Whisk in Parmesan and remove from heat.
Put potatoes and onion in casserole dish. Add sauce and stir lightly.
Cover with aluminum foil.
Bake for 30 minutes. Gently stir in Cheddar and sprinkle with paprika.
Bake, uncovered, for 30 to 40 minutes, or until potatoes are tender
and lightly browned.
From: The American Heart Association Low-Salt Cookbook, Second Edition,
2001 by the American Heart Association.
Dietary Information (per serving)
Nutrient Analysis
Calories: 109
Protein: 6 g
Carbohydrates: 19 g
Total fat: 1 g
Saturated: 1 g
Polyunsaturated: 0 g
Monounsaturated: 0 g
Cholesterol: 4 mg
Fiber: 2 g
Sodium: 111 mg
Potassium: 500 mg
Calcium: 108 mg