Creamy, rich, and deeply satisfying, these potatoes are a sure hit.  The cream sauce
can be made with skim milk and a low cholesterol spread such as Olivio.

Creamy Scalloped Potatoes

6          tablespoons butter
6          tablespoons flour
1/4       cup snipped chives
2          teaspoons crushed rosemary
1/2       teaspoon salt
1/2       teaspoon pepper
1         quart half and half
2         pounds all-purpose potatoes, peeled & sliced thin
1         spanish onion peeled and sliced thin
1/2      cup grated parmesan cheese

Preheat oven to 350 degrees.  Melt butter in a 3-quart heavy saucepan.  Stir in the
flour, herbs and seasonings and whisk until smooth.  Remove from heat.  Gradually
stir in the half and half.  Bring to a boil over medium heat whisking constantly to
prevent scorching.  Boil and stir for one minute, remove from heat and set aside.  
Layer half the potatoes in a well-buttered 3 quart rectangular baking dish.  Cover
with half the onions.  Sprinkle with half the parmesan cheese.  Pour half the cream
sauce over all.  Repeat the layers.  Bake for 55 to 56 minutes, or until the potatoes
are tender and the top is golden.  Remove from the oven and let rest for 10 minutes
before serving.

Calories per serving:  460 Protein: 9g Fat: Carbs 32g Calcium 224mg B2 28mg        
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