Potatoes Delmonico

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6  tablespoons reduced fat margarine, divided
• 3  tablespoons  dry breadcrumbs
• 2  teaspoons fresh parsley, chopped
• 4  tablespoons unbleached all-purpose flour
• 2  cups reduced-fat milk
• 1 (2 ounce) jar pimientos, sliced, drained
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups potatoes, peeled, diced
• 2  teaspoons garlic powder
• 1  cup cheddar cheese, shredded

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.