Low Fat Scalloped Potatoes
|Unbleached flour||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Low fat milk||2 Cup (32 tbs)|
|Baking potatoes||3 , thinly sliced|
|Onion||1 , diced|
|Minced fresh parsley/Chives||1 Tablespoon|
Place the margarine or butter in a 1 1/2-quart bowl.
Microwave on high for 30 to 45 seconds, or until melted.
Stir in the flour, paprika, and pepper.
Gradually whisk in the milk until smooth.
Microwave on high for 3 minutes.
Stir, then microwave on high for 4 to 5 minutes, or until boiling and slightly thickened.
Coat a shallow 2-quart casserole with no-stick spray.
Arrange half of the potatoes in the casserole.
Sprinkle with half of the onions.
Spoon on half of the sauce.
Repeat the layers to use all the potatoes, onions, and sauce.
Microwave on high for 8 minutes.
Rotate the dish a half turn.
Microwave on high for 8 to 10 minutes, or until the potatoes are tender.
Cover with foil and let stand for 5 minutes.
Sprinkle with the parsley or chives.