Recipe - Golden Scalloped Potatoes With Chives

Olive or vegetable oil spray
1 Garlic clove; split
1 teaspoon Butter
1 md Onion; thinly cut or sliced up
One half teaspoon Black pepper; plus
additional to taste
2 One half pound Yukon Gold potatoes; peeled
and thinly cut or sliced up [see
note]
2 tablespoon Flour
2 cup Lowfat milk
1 cup Defatted lowersodium
chicken broth
3 tablespoon Snipped chives

1. Preheat the oven to 375 degrees. Lightly coat a 2quart baking dish with
oil spray and rub with the cut sides of the garlic clove.

2. Melt the butter in a mediumsized skillet. Add the onion and cook over
medium heat, stirring frequently, until it begins to soften, about 4
minutes. Add the salt and pepper and stir to continue.

3. Cover the bottom of the baking dish with about one third of the
potatoes. Spread with half the onion mixture and sprinkle with half the
flour. Make another layer of potatoes and spread with the remaining onions
and flour. Top with a layer of potatoes.

4. Heat the milk and broth to simmer in a saucepan and pour over the
potatoes. The liquid should come just to the top of the potatoes. Sprinkle
with salt and pepper.

5. Bake, uncovered, until the potatoes are soft and most of the liquid is
absorbed, 50 to 60 minutes. Sprinkles with chives before serving.

Makes 6 sidedish servings.

Nutritional information per serving: About 193 calories, 17 calories from
fat, 2g total fat, 1g saturated fat, 5mg cholesterol, 247mg sodium, 38g
total carbohydrates, 3g fiber, 7g protein.

Note: If you can't find Yukon Gold potatoes, you can substitute allpurpose
potatoes, decreasing the flour in the recipe to 1 tablespoon.

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Air date on GMA 1/19/98

Busted by Barb ob 2/21/98

Recipe by: AMA Family Health Cookbook

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998