Quick Scalloped Potatoes
|Potatoes||36 Ounce (About 6 Medium Pieces)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dried onion flakes||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
Following procedure for baking potatoes
Cook potatoes at HIGH 10 to 11 minutes, or until potatoes are almost tender.
Let stand 5 minutes; peel and slice.
Meanwhile, in 4-cup glass measure, combine butter, onion, salt and pepper.
Cook at HIGH 1 to 1 1/2 minutes, or until butter is melted.
Stir in flour; gradually add milk, stir until smooth.
Cook at MEDIUM 6 to 7 minutes, or until sauce is smooth; stir twice.
In 2-quart casserole, alternately layer potatoes and sauce forming three layers.
Cover with plastic wrap.
Cook at MEDIUM 14 to 15 minutes.
Let stand, covered, 5 minutes before serving.
Serving size: Complete recipe
Calories 1629 Calories from Fat 545
% Daily Value*
Total Fat 62 g94.9%
Saturated Fat 37.7 g188.3%
Trans Fat 0 g
Cholesterol 166.1 mg55.4%
Sodium 2211.8 mg92.2%
Total Carbohydrates 248 g82.8%
Dietary Fiber 24.8 g99%
Sugars 37.5 g
Protein 40 g80.6%
Vitamin A 37.8% Vitamin C 353.9%
Calcium 69.1% Iron 54.5%
*Based on a 2000 Calorie diet