Total Time
40mins
Prep 10 mins
Cook 30 mins

This lower-fat version of this popular potato dish only tastes indulgent. Serve with roast chicken or baked ham.

Ingredients Nutrition

Directions

  1. Combine bread crumbs and parsley with 2 tablespoons of the margarine, melted; set aside.
  2. To make the White Sauce, melt remaining margarine in a saucepan over low heat; stir in flour. Cook for 3 minutes, but do not brown. Whisk in milk and continue cooking over low heat, stirring frequently, until sauce begins to thicken. Season with salt and pepper.
  3. Coat an 8x8-inch baking dish with nonstick cooking spray. Spread potatoes evenly over bottom; scatter the pimientos and sprinkle garlic powder. Pour sauce mixture over potato mixture and top with cheese. Sprinkle crumb mixture evenly over top. Bake at 425°F for 25-30 minutes or until bubbly and browned and potatoes are tender. Garnish with parsley, if desired.

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