You’ll attract an audience when you take these yummy potatoes out of the oven. The star of the meal, they go well with almost anything. Try them with grilled flank steak and zucchini.

　　

Ingredients

Serves 8; 1/2 cup per serving

　　Cooking spray

　　1 cup fat-free milk

　　3 tablespoons all-purpose flour

　　1 cup Chicken Broth (page 50) or commercial fat-free, low-sodium broth

　　1/4 teaspoon pepper

　　1/4 teaspoon onion powder

　　1/4 teaspoon garlic powder

　　3 tablespoons shredded or grated Parmesan cheese

　　4 large potatoes, peeled and thinly sliced (about 4 cups)

　　1/2 cup chopped onion

　　1/2 cup low-fat shredded Cheddar cheese (about 2 ounces)

　　1/8 teaspoon paprika

　　

Step 1

Preheat the oven to 350°F. Lightly spray a 1 1/2-quart casserole dish with cooking spray. Set aside.

　　

Step 2

In a medium saucepan, whisk together the milk and flour. Whisk in the broth, pepper, onion powder, and garlic powder. Cook over medium-high heat for 5 to 6 minutes, or until thickened, whisking occasionally.

　　

Step 3

Whisk in the Parmesan. Remove from the heat.

　　

Step 4

In the casserole dish, stir together the potatoes and onion. Pour in the sauce, gently stirring to combine.

　　

Step 5

Bake, covered, for 30 minutes. Gently stir in the Cheddar. Sprinkle with the paprika. Bake, uncovered, for 30 to 40 minutes, or until the potatoes are tender and lightly browned.

　　

Nutrition information

Step 6

(Per serving)

　　

Step 7

Calories: 176

　　

Step 8

Total fat: 1.0g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.0g

　　

Step 12

Monounsaturated: 0.5g

　　

Step 13

Cholesterol: 3mg

　　

Step 14

Sodium: 99mg

　　

Step 15

Carbohydrates: 35g

　　

Step 16

Fiber: 3g

　　

Step 17

Sugars: 3g

　　

Step 18

Protein: 7g

　　

Step 19

Calcium: 107mg

　　

Step 20

Potassium: 580mg

　　

Dietary Exchanges

Step 21

2 1/2 starch

　　

Step 22

1/2 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition