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.
Recipe information
Yield
Serves 8; 1/2 cup per serving
Ingredients
Preparation
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
