Light Scalloped Potatoes


Classifications: Vegetables

Qty Measure Ingredient


6 medium potatoes, peeled and, thinly sliced

3 cups water

4 cubes low-sodium chicken bouillon

1 clove garlic, minced

1/2 cup grated Parmesan cheese

Minced fresh parsley, optional

Instructions: Place potatoes in a greased 2-qt. baking dish that has been coated with nonstick cooking spray. In a saucepan, heat water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese. Bake, uncovered, at 350* for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving equals 2 starch, 1/2 fat; also 175 calories, 168 mg sodium, 7 mg cholesterol, 32 gm carbohydrate, 3 gm protein, 3 gm fat.

Serves: 6

Food Exchanges: