Recipe - Buttermilk Scalloped Potatoes

One fourth cup Whole wheat flour
1 teaspoon Salt
1/8 teaspoon Pepper
2 lg Baking potatoes; peeled and
cut or sliced up thin
2 tablespoon Butter Buds
1 md Onion; chopped
2 cup Skim buttermilk (check the
label; buy the 1 gram per
cup)
Pinch of paprika

Preheat oven to 350 degrees. In a shallow dish combine the flour, salt,
and pepper. Dredge the potatoes in the flour mixture and place them in a
shallow 2quart baking dish.
In a small skillet sprayed with vegetable oil cooking spray, saute athe
onion for about 5 minutes, or until tender. Spoon the onion over the
potatoes and pour buttermilk over top. Sprinkle paprika over potatoes and
bake uncovered for 1 to 1One fourth hours, or until potatoes are tender. The
buttermilk bakes into a very cheesytasting sauce. 3 grams fat total From
So Fat, Low Fat, No Fat by Betty Rohde.

Formatted for MM by Pegg Seevers 1/10/97

Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Sep 26, 1998