Micro-Scalloped Buttermilk Potatoes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 160 |
| pro | 7 g |
| total fat | 24 g |
| carb | 5 g |
Fat trimmer: This recipe uses buttermilk (which has only 1% M.F. but is thick and rich-tasting) and 1% milk.
Ingredients
- 1 tsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 3/4 cup buttermilk
- 2 tbsp all-purpose flour
- 3/4 cup 1% milk
- 1/2 tsp salt
- 1 Pinch pepper
- 2 cups thinly sliced peeled Yukon Gold potatoes
- 1/4 cup shredded old cheddar cheese
- 1 tbsp chopped fresh parsley
Preparation
In 4-cup (1 L) glass measure or microwaveable dish combine oil, onion and garlic; microwave at High for 2 minutes, stirring once. Whisk buttermilk with flour until smooth; whisk in milk, salt and pepper. Stir into onion mixture; microwave at High for 4 minutes, stirring halfway through and at end.
In 6-cup (1.5 L) microwaveable casserole, combine potatoes with sauce; cover and microwave at Medium-High (70%), stirring halfway through, for about 20 minutes or until tender. Let stand for 5 minutes. Sprinkle with cheese; cover and let stand until melted. (Alternatively, broil until lightly browned.) Sprinkle with parsley.
Additional information :
Source : © CanadianLiving.com
- Keywords : Sides; Potatoes; Cheddar cheese; Buttermilk; Microwave; Onions; Garlic;
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