Light and Creamy Scalloped Potatoes

Light and Creamy Scalloped Potatoes

Ingrédients

Ingrédients

  • 1 cup Silhouette Plain Yogurt
  • 5 medium baking potatoes (peeled and cut into thin slices) about 4 cups
  • 2 tablespoons margarine
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/4 cup 1% lowfat milk
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon baking soda
  • 1 tablespoon margarine
  • chopped chives or parsley for garnish

Servings : 6
Préparation
  1. Peel and measure potatoes; set aside.
  2. Heat 2 tablespoons margarine in saucepan over low heat until melted. Blend in flour and cook over low heat, stirring constantly until mixture is smooth. Gradually stir in milk and continue to cook over low heat, stirring constantly until mixture comes to a boil. Boil and stir 1 minute.
  3. Remove from heat and stir in yogurt, onion and baking soda; blend until smooth. Stir sliced potatoes into the yogurt sauce until well coated.
  4. Arrange in a greased 2-3 quart casserole. Dot with 1 tablespoon margarine. Cover and bake in a 350 °F oven for 60 minutes or until potatoes are tender.
  5. Garnish with chopped chives or parsley.
2/5 (30%)
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