Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Jillian Michaels' Guacamole
Indulge in the healthy fat from avocadoes for great skin!
Home 
Recipes
Yield: Serves 6. 1 cup per serving.
Recipes
Scalloped Parmesan Potatoes
| Nutrition Information | |
| Calories: | 172 |
| Total Fat: | 2g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 129mg |
| Carbohydrates: | 30g |
| Dietary Fiber: | 3g |
| Sugars: | 2.7g |
| Protein: | 8.3g |
| Vitamin A: | 160iu (3%) |
| Vitamin C: | 31.5mg (52%) |
| Calcium: | 159mg (15%) |
| Iron: | 1.5mg (8%) |
6 medium potatoes (2-1/4 pounds)
1-1/2 cups skim milk
2 Tbsp dried minced onion
6 Tbsp parmesan cheese
1 Tbsp corn starch
1 tsp garlic powder
pinch nutmeg
Black pepper to taste
Preheat oven to 350 degrees. Rinse the potatoes under cool running water to remove dirt. Peel 1/2 of the potatoes then slice all very thin. Arrange potatoes in a large bake-proof casserole dish. Mix the remainder of the ingredients in a medium-sized mixing bowl then pour over the potatoes. Bake uncovered until potatoes are tender, about 1 hour. Serve hot.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!