Monterey Jack Potato Gratin
|All purpose flour||3 Tablespoon|
|Skim milk||2 Cup (32 tbs) (Divided)|
|Instant nonfat dry milk powder||1⁄2 Cup (8 tbs)|
|Reduced calorie margarine||2 Tablespoon, melted|
|Ground white pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Minced garlic||2 Teaspoon|
|Vegetable cooking spray||1|
|Thinly sliced onion||1 Cup (16 tbs), separated into rings|
|Red potatoes||2 Pound, peeled and thinly sliced|
|Frozen artichoke hearts package||9 Ounce, thawed and drained (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded low fat monterey jack cheese||2 Ounce (1/2 Cup)|
Combine flour and 1/2 cup milk in a medium saucepan; stir until smooth.
Stir in remaining 1 1/2 cups milk, milk powder, and margarine.
Cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly.
Stir in salt, pepper, and nutmeg.
Sprinkle garlic in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Arrange half of onion rings over garlic; top with half of potato slices.
Arrange artichoke hearts over potato.
Repeat layers with remaining onion and potato slices.
Pour sauce mixture over potato slices, and sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 40 minutes.
Sprinkle evenly with Monterey Jack cheese.
Bake an additional 20 minutes or until potato is tender.
Let stand 10 minutes before serving.
Serving size: Complete recipe
Calories 1660 Calories from Fat 218
% Daily Value*
Total Fat 25 g37.9%
Saturated Fat 8.6 g42.9%
Trans Fat 0 g
Cholesterol 52 mg17.3%
Sodium 2779.5 mg115.8%
Total Carbohydrates 290 g96.6%
Dietary Fiber 19.8 g79.2%
Sugars 68.9 g
Protein 81 g161.2%
Vitamin A 28.9% Vitamin C 336.2%
Calcium 189.7% Iron 65.5%
*Based on a 2000 Calorie diet