Recipe - Delmonico Potatoes

4 cup Diced, peeled potatoes
2/3 cup Chopped onions
2 tablespoon Unsalted polyunsaturated
margarine
One fourth cup Flour
2 cup Lowfat milk (1%)
One fourth cup Chopped fresh parsley
One half teaspoon Dill weed
1/8 cup Ground pepper
1 cup Grated part skim Mozzarella
cheese

Place potatoes in a large saucepan. Add water to cover. Cover and bring to
a boil; reduce heat and boil gently 10 minutes or until tender. Drain and
set aside. Preheat oven to
400 degrees. In a medium saucepan, saute onions in margarine until
soft. Blend in flour. Gradually add milk; cook over moderate heat, stirring
constantly, until sauce comes to a boil. Remove from heat and stir in the
parsley, dill weed and pepper. Gently mix in the cheese and finally the
potatoes. Turn into a 2 quart baking dish. Bake, uncovered, about 25
minutes. Makes 8 servings. Posted to Digest eatlf.v097.n169 by Corbin
corbin@misslink.net on Jul 04, 1997