Golden Scalloped Potatoes with Chives
Olive or vegetable oil spray
1 garlic clove, split
1 tsp. butter
1 medium onion, thinly sliced
1/2 tsp. black pepper, plus additional to taste
2 1/2 lbs. Yukon Gold potatoes, peeled and thinly sliced [see note]
2 Tbsp. flour
2 c. low-fat milk
1 c. defatted lower-sodium chicken broth
3 Tbsp. snipped chives
Preheat the oven to 375° F. Lightly coat a 2-quart baking dish with oil spray and rub with the cut sides of the garlic clove.
Melt the butter in a medium-sized skillet. Add the onion and cook over medium heat, stirring frequently, until it begins to soften, about 4 minutes. Add salt and pepper to taste and stir.
Cover the bottom of the baking dish with about one third of the potatoes. Spread with half the onion mixture and sprinkle with half the flour. Make another layer of potatoes and spread with the remaining onions and flour. Top with a layer of potatoes.
Heat the milk and broth to simmer in a saucepan and pour over the potatoes. The liquid should come just to the top of the potatoes. Sprinkle with salt and pepper.
Bake, uncovered, until the potatoes are soft and most of the liquid is absorbed, 50 to 60 minutes. Sprinkles with chives before serving.
From the 1998 AMA Family Health Cookbook
Nutritional information per serving:
Total fat 2g
Saturated fat 1g
Dietary fiber 3g
Note: If you can't find Yukon Gold potatoes, you can substitute all-purpose potatoes, decreasing the flour in the recipe to 1 tablespoon.