Yukon Potato Casserole
Recipes from our Readers, CookingLow-Fat.com

A reduced fat dish similar to scalloped potatoes, the family is sure to love this one!  Although a little high on the calorie side because of the 3 cheeses, just serve with a salad to even the meal out.

 

Makes 4 servings

Ingredients:

4 - 4 ounce Yukon potatoes

1 T. onion power

8 ounces skim ricotta cheese

8 ounces skim milk

2 ounces skim mozzarella cheese

1 T. flour

2 ounces parmesan cheese

1 chicken flavor bouillon cube

1 T. oregano

1 tsp. salt

1 tsp. garlic

1 tsp. black pepper

1 tsp. paprika

Directions:

* Pierce cleaned unpeeled potatoes with a knife and place in sauce pan, cover with cold water, add bouillon cube and boil potatoes until tender.  

* In separate sauce pan add oregano, garlic, paprika, flour, salt, pepper and onion powder, heat until thick.  

* Slice cooled potatoes approximately 1/4" thick and arrange in square baking dish.

* Spread ricotta cheese over potatoes, pour milk mixture over the top and sprinkle with parmesan and mozzarella cheese.  

* Bake at 350 until bubbly.  Serve with salad. Out of this world, according to friends and family.

Serving size: 1/4 of dish