INGREDIENTS
2 1/2 cups 1% low-fat milk
1 tablespoon black peppercorns
1 (1/2-inch-thick) slice onion
1 garlic clove, crushed
1 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices (about 4 cups)
1 tablespoon stick margarine
2 tablespoons diced shallots
3 tablespoons all-purpose flour
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cooking spray
DIRECTIONS
Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes. Pour milk mixture through a sieve over a large bowl, reserving liquid; discard solids.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 282(25% from fat); FAT 7.7g (sat 2.6g,mono 1.7g,poly 1g); PROTEIN 12.2g; CHOLESTEROL 11mg; CALCIUM 285mg; SODIUM 272mg; FIBER 2.6g; IRON 0.8mg; CARBOHYDRATE 40.5g
Cooking Light, APRIL 1997
Preheat oven to 350°.
Place potato in a medium saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 15 minutes or until tender; drain. Place in a large bowl; set aside.
Melt margarine in a saucepan over medium heat. Add shallots; saute 3 minutes or until soft. Stir in flour; gradually add reserved milk. Stir with a whisk until blended. Bring to a boil. Cook 1 minute or until slightly thick; stir constantly. Remove from heat; stir in cheese, salt, and pepper. Pour milk mixture over potato; toss. Spoon potato into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes. Broil 5 minutes or until lightly browned.
