From Light & Tasty Magazine
 


INGREDIENTS



* 2 pounds red potatoes, peeled and sliced
* 2 cups plus 2 tablespoons fat-free milk, divided
* 2 garlic cloves, minced
* 1 teaspoon dried basil
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons all-purpose flour
* 1/2 cup shredded cheddar cheese
* 1/4 cup shredded Parmesan cheese
* 2 tablespoons toasted wheat germ
* 1/2 teaspoon olive or canola oil

SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 25 min.
TOTAL 45 min.


DIRECTIONS




In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. With a slotted spoon, remove potatoes to a 1-1/2-qt. baking dish coated with nonstick cooking spray.
    In a small bowl, combine flour and remaining milk until smooth; stir into hot milk mixture. Bring to a boil; cook and stir in cheddar cheese until melted. Pour over potatoes; sprinkle with Parmesan cheese. Combine wheat germ and oil; sprinkle over top.
    Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Let stand for 10 minutes before serving. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving equals 151 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 351 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.