Recipe - Potato And Parmesan Casserole

6 cup Red potatoes; unpeeled,
thinly cut or sliced up
1 small Onion; chopped
1 Garlic clove; minced
2 cup 1% milk
1 tablespoon Cornstarch
1/8 teaspoon White pepper; ground
1/8 teaspoon Salt; optional
1/3 cup Parmesan cheese; grated

1. Put potatoes, onions and garlic in sprayed 2quart casserole. Mix well
and set aside.

2. In med saucepan over med, whisk together milk, cornstarch, pepper and
salt. Bring to simmer, stirring frequently. Reduce heat to medlow and
cook for 1 min, until thickened. Reduce heat to low and gradually whisk in
parmesan, stirring vigorously to break up any lumps. Cook for 1 min, and
pour sauce over potato mixture and stir well.

3. Cover and bake at 350F for 1 One fourth hrs until potatoes are tender. For a
crusty top, remove cover durin last 20 mins. Remove from oven and allow to
stand 5 mins before serving.

Per serving:
163 calories, 2.6g fat (15% CFF)
1.6 g sat.fat, 8mg cholesterol

Microwave version: Microwave potatoes, onions and garlic in 2quart
casserole on high for 610 mins until partially cooked. Stir halfway
through. Drain, wipe casserole and spray. Return potato mixture to dish,
and prepare and add sauce as above. Bake, reducing time to 2535 mins.

Contributor: "100% Pleasure" N Baggett, R Glick

Posted to Digest eatlf.v097.n008 by Cathleen catht@interlog.com on Jan
09, 1998