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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Scalloped Red Potatoes

Source: dLife

Red potatoes layered and baked with onions and parsley.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	76.5

Total Carbs	15.2 g

Dietary Fiber	1.5 g

Sugars	3.4 g

Total Fat	1.2 g

Saturated Fat	0.2 g

Unsaturated Fat	0.0 g

Potassium	11.3 mg

Protein	3.3 g

Sodium	147.3 mg

Dietary Exchanges 1.2 Fat, 0.1 Vegetables, 0.2 Milk, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each medium garlic cloves 1.0
1 tbsp margarine 1.0
1 tbsp cornstarch 0.5
0 1/2 tsp salt 0.125
0.125 tsp black pepper 1.5
1 1/2 cup fat free milk 1.5
1 1/2 lb potatoes, fresh, medium 0.25
0 1/4 cup fresh chopped onion 0.25
0 1/4 cup chopped parsley 1.0
1 each cooking spray

Directions

In a small saucepan, sauté the garlic in the melted margarine until tender. Stir in the cornstarch, salt, and pepper, and then add the milk. Stir well, and cook over medium heat for 2 minutes, or until the mixture is thickened and bubbly. Remove the sauce from the heat and set aside.
In the bottom of a 2-quart casserole dish coated with cooking spray, arrange half of the potatoes, onion, and parsley. Top with half of the sauce, and then repeat layers with remaining potatoes, onion, parsley, and sauce.
Cover the casserole dish and then bake at 350 degres F for 45 minutes. Stir once during the baking time. Afterwards, uncover and bake for an additional 30 minutes, or until the potatoes are done.