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Cooked by: Chef / Last Modified: 8/16/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: 1 pn Nutmeg; preferably fresh
1/2 c Reduced-fat sour cream
2 tb Parmesan; grated
Cut 1 clove garlic in halve and rub vigorously over the inside of a shallow 2-quart baking or gratin dish. Spray the dish with Pam. Mince remaining garlic. Combine potatoes, milk, onions, garlic, salt, nutmeg and pepper. Bring to a simmer over low heat, stirring occasionally. Simmer, uncovered, until potatoes are tender, about 10 minutes. Using a slotted spoon, transfer potatoes to the prepared dish. Measure out 1/4 cup of the milk mixture and pour into a small bowl. Whisk in sour cream. Pour over the potatoes. Top with Parmesan. Preheat broiler. Spoon the sour cream mixture evenly over the potatoes and broil until golden, about 2 to 3 minutes. Serve immediately. CAL 197; FAT 4gr.
| Ingredients:
30 Milliliter(s) Garlic, peeled
1 Pound(s) Yukon Gold potatoes; peeled
2 Cup(s) Skim milk
1/2 Onion, chop fine
1/2 Teaspoon(s) Salt |
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