Potato And Brussels Sprouts Gratin
|Sliced baking potatoes||3 Cup (48 tbs)|
|Frozen brussels sprouts||10 Ounce, thawed and halved (1 Package)|
|Vegetable cooking spray||1|
|Reduced-calorie margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Dried whole thyme||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Place potato slices and brussels sprouts in an 11x7x1 1/2-inch baking dish coated with cooking spray.
Melt margarine in a saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly with a wire whisk.
Gradually add milk.
Cook over medium heat, stirring constantly, an additional 10 minutes or until thickened and bubbly.
Stir in onion powder, salt, thyme, and pepper.
Pour over potato mixture.
Cover and bake at 375° for 50 minutes or until potato is tender.
Sprinkle with cheese; bake, uncovered, an additional 10 minutes or until golden.