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