Recipe - Parmesan Scalloped Potatoes

One fourth cup Unbleached flour
2 tablespoon Finely chopped fresh parsley
Or 2 teaspoon dried
1/8 teaspoon Ground white pepper
2 pound Baking potatoes (about 6 md)
2 small Yellow onions, thinly cut or sliced up
And separated into rings
One half cup Grated nonfat or reduced
Fat Parmesan cheese
2 cup Evaporated skim milk

1. Comibne the flour, parsley, and pepper in a small bowl, and set aside.
2. Scrub the potatoes, and slice them thinly (slightly less than 1/4
inch). Measure the potatoes. There should be 6 cups. (Adjust the amount if
necessary) 3. Coat an 8x12inch bakin gdish with nonstick cooking spray.
Arrange 2 cups of the potatoes in a single layer over the bottom of the
dish, slightly overlapping the slices. Lay half of the onion rings over the
potatoes, and sprinkle the onions with half of the flour mixture and 2
tablespoons of the Parmesan. Repeat these layers, and top with the
remaining 2 cups of potatoes. Pour the milk over the potatoes, and
sprinkle with the remaining One fourth cup of Parmesan. 4. Cover the dish with
aluminum foil, and bake at 350 degrees for 45 minutes. Remove the foil, and
bake for 30 additional minutes, or until the potatoes are tender and the
top is golden brown. Remove the dish from the oven, and let sit for 5
minutes before serving.

Nutritional Facts (Per 3/4cup serving) Calories: 168 Cholesterol: 5 mg
Fat: 0.3 g Fiber: 2.6 g Protein: 8.1 g Sodium: 103 mg

Taken from FatFree Recipes Formatted for MM by Susan Sparks
ssparks1@delphi.com/sparkie5@juno.com 1271996 Enjoy!

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