6 Servings
vegetable oil spray
5 tablespoons margarine
1 cup finely chopped
onions
5 tablespoons flour
2 1/2 cups skim milk, heated
1 1/2 teaspoons
grated lemon rind
1/8 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons
finely chopped parsley
2 pounds potatoes, peeled and thinly sliced
1/8 teaspoon
salt
1/8 teaspoon white pepper
2 tablespoons grated Romano cheese
Preheat oven to 325 F. Lightly spray an 8 x 8 inch baking dish with vegetable
oil and set aside. Heat margarine
in a saucepan over medium-high heat. Add onion
and sauté until translucent. Stir in flour and cook 1 minute more. Whisk in milk and
cook, stirring, until sauce is thickened. Add lemon rind, 1/8 teaspoon salt, 1/8
teaspoon pepper and parsley. Remove from heat and set aside. Arrange potatoes in
prepared dish. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Pour sauce
over potatoes and sprinkle cheese on top. Bake 1 1/2 hours.
Amount Per Serving
Calories 338 Calories from Fat 104
Percent Total Calories
From:
Fat 31% Protein 11% Carb. 58%
Nutrient Amount per Serving Value
Total Fat 12 g 18%
Saturated Fat 2 g 12%
Cholesterol 4 mg 1%
Sodium 302 mg 13%
Total Carbohydrate 49 g 16%
Dietary Fiber 1 g 6%
Sugars 0 g
Protein 9 g
Vitamin A 15% Vitamin C 45% Calcium 0% Iron 15%
