From Paulette Vickery's Recipe Collection

WW: SCALLOPED POTATOES

vegetables

2 each large baking potatoes
2 each onions, diced
1/4 cup snipped parsley
3 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cup hot skim milk
1/3 cup low fat cheddar cheese

Peel potatoes, and slice into thin slices. Preheat oven to 350 degrees. Spray a 10-6 inch baking pan with Pam. Arrange 1 third of potatoes and onions in bottom of pan. Sprinkle evenly with half of parsley, and flour. Repeat layers, ending with potatoes and onions. Sprinkle evenly with salt and pepper. Pour milk over all, and sprinkle with cheese. Bake until potatoes are tender, and top is brown, about 1 hour and 10 minutes. Per serving: calories 215, total fat, 2 G, saturated fat 1 G, cholesterol 9 MG, sodium 284 MG, total carbohydrate 38 G, fiber 4 G, protein 11 G, calcium 267 MG, points 4.

Yield: 4 servings




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