Potatoes show light side

Good for you

October 30, 1991

This recipe cuts fat and calories but still tastes great. It was adapted from "Harriet Roth's Cholesterol Control Cookbook."

Scalloped Potatoes

2 teaspoons olive oil

1 onion, halved and thinly sliced

1 large clove garlic, minced

3 large white potatoes, peeled and sliced 1/4 -inch thick

1/4 teaspoon dried thyme, crushed

Salt and pepper to taste

1 cup low-sodium chicken broth

1 tablespoon Parmesan cheese

In nonstick skillet, heat oil over medium heat. Add onion and garlic; saute until softened, about five to 10 minutes. Place layer of potatoes in heavy baking dish and cover with onions and garlic. Sprinkle with spices; top with remaining potatoes. Pour broth over potatoes and sprinkle with Parmesan.

Bake in a preheated 425-degree oven 40 minutes, or until tender. Let cool a few minutes before serving. Serves six. Each serving has 100 calories, 2 grams protein, 2 grams fat, 19 grams carbohydrates, 1 milligram cholesterol and 203 milligrams sodium.

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