Scalloped Potatoes from Healthy Diabetic Recipes

Scalloped Potatoes Recipe

Recipe Ingredients:

1 lb Potatoes, (about 3 md)
2 tbsp All-purpose flour
1/2 tsp Salt
1/2 tsp Freshly ground pepper
2 tbsp Margarine
3 tbsp Onion, finely chopped
Hot water

Recipe Instructions:

Preheat oven to 400 F degree. Prepare a 1 1/2 qt casserole with
vegetable pan coating. Pare potatoes; slice potatoes crosswise in
1/8-inch slices: if potatoes are large, cut slices in half in half.
Mix together flour, salt, and pepper. Place half of the potatoes in
prepared casserole. Dot with half the margarine, sprinkle half the
seasoned flour on top, then half the onion. Repeat with remaining
potatoes, margarine, seasoned flour, and onion. Pour enogh hot water
in, at one corner only, so that the water barley comes to the top of
the potatoes. Cover and bake 50 minutes; then uncover and bake for
another 25-30 minutes or until potatoes are browned and tender.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO:
17g; PRO: 2g; FAT: 5g; CAL 117; Low-sodium diets: Omit salt. Use
unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'brion and her Meal Master

Servings: 5

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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