Ingredients
4 med potatoes, peeled and thinly sliced
1-1/2 tsp margarine
1 C chopped onions
1 tsp crushed garlic
2 T flour
1-3/4 cups 2% warm milk
3 T chopped fresh dill
(or 1 tsp dried dill weed)
Salt and pepper, to taste
1/2 C shredded Cheddar cheese
Preheat oven to 375 degrees F.
In saucepan of boiling water, cook potatoes just
until fork-tender, approximately 10 minutes; drain.
Arrange in baking dish just large enough to lay in
single layer of overlapping slices.
In medium nonstick saucepan, melt margarine; sauté’ onions and garlic for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute.
Slowly stir in milk, simmer until thickened, stirring constantly, 3 to 4 minutes. Add dill, season with salt and pepper to taste.
Pour sauce over potatoes; sprinkle with cheese.
Cover and bake for approximately 1 hour or until potatoes are tender.
**Nutritional Information Per Serving (1/4 of recipe: Calories: 252, Carbohydrate: 27 g, Fiber: 2 g,
Protein: 12 g, Fat: 11 g, Sodium: 263 mg, Cholesterol: 32 mg
Diabetic Exchanges; 1-1/2 Starch, 1 Medium Fat Meat, 1 Fat
