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Related recipes: Canyon Ranch, Dairy Foods, Fall, Kid-Friendly, Low-Carb, Low-Fat, Onions, Potatoes, Side Dishes, Vegetables, Vegetarian, Winter
Yield: 6 servings
3 medium russet potatoes, thinly sliced (about 3 cups)
3/4 cup thinly sliced onions
1 cup 2% milk
1 Tbs all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 tsp melted butter
Preheat oven to 425°. Lightly coat a 9" square baking dish with a small amount of canola oil.
Place half of the potatoes in the dish and cover with onions. Top with remaining sliced potatoes.
In a blender, combine milk, flour, salt, pepper and butter. Blend until well mixed. Pour over the potatoes evenly.
Bake, covered, for 45 minutes. Remove cover and bake an additional 15 minutes or until potatoes reach desired crispness on top. Cut into 6 equal servings.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
