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Double-Cheese Potatoes

southern.chef's picture
Ingredients
  Thinly sliced new potatoes 3 Cup (48 tbs), unpeeled
  Diced onion 1⁄4 Cup (4 tbs)
  Reduced calorie margarine 2 Teaspoon, melted
  All purpose flour 1 1⁄2 Teaspoon
  Skim milk 3⁄4 Cup (12 tbs)
  Ricotta cheese 1⁄2 Cup (8 tbs) (Part Skim)
  Shredded sharp cheddar cheese 1 1⁄2 Ounce
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Caraway seeds 1 Teaspoon
  Paprika To Taste
  Chopped parsley 2 Tablespoon
Directions

Cook potatoes in boiling water to cover until partially tender, drain.
Saute onion in margarine in a heavy saucepan until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, cook, stirring constantly, until mixture is thickened and bubbly.
Remove from heat, add cheese, salt, pepper, mustard, and caraway seeds.
Stir mixture until cheese melts.
Place half of potato slices in a 1 1/2-quart casserole coated with cooking spray, top with half of sauce.
Repeat layers, sprinkle with paprika and parsley.
Cover and bake at 350° for 25 to 30 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Interest: 
Party
Servings: 
6

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