Micro-Scalloped Buttermilk Potatoes
Fat trimmer: This recipe uses buttermilk (which has only 1% M.F. but is thick and rich-tasting) and 1% milk.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 160 |
| protein | 7 g |
| fat 24 g carbohydrate | 5 g |
| calcium. | good source |
-
1 tsp (5 mL) vegetable oil
1 onion, chopped
1 clove garlic, minced
3/4 cup (175 mL) buttermilk
2 tbsp (25 mL) all-purpose flour
3/4 cup (175 mL) 1% milk
1/2 tsp (2 mL) salt
Pinch pepper
2 cups (500 mL) thinly sliced peeled Yukon Gold potatoes
1/4 cup (50 mL) shredded old Cheddar cheese
1 tbsp (15 mL) 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
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