Fat trimmer: This recipe uses buttermilk (which has only 1% M.F. but is thick and rich-tasting) and 1% milk.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 1 teaspoon vegetable oil
- 1 onion chopped
- 1 clove garlic minced
- 3/4 cups buttermilk
- 2 tablespoons all-purpose flour
- 3/4 cups 1% milk
- 1/2 teaspoon salt
- 1 pinch pepper
- 2 cups thinly sliced peeled Yukon Gold potatoes
- 1/4 cup shredded old Cheddar cheese
- 1 tablespoon chopped fresh parsley
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.
Nutritional facts <b>Per serving:</b> about
- Protein 7 g
- Calories 160.0