Italian Potato Casserole
Mmm-- Tender potatoes with herbs and pepper. Adapted from Company's Coming, diabetic cooking. 3/4 cup serving = 1 starch, 1 fruit, 1 milk
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INGREDIENTS
Nutrition- 1
- 1
- 1teaspoon olive oil
- 1
- 3tablespoons all-purpose flour
- 2
- 1⁄2teaspoon salt
- 1⁄2teaspoon dried sweet basil leaves
- 1⁄4teaspoon sugar
- 1⁄4teaspoon dried oregano
- 4
- 1⁄8teaspoon cayenne pepper
- 4
- 1
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DIRECTIONS
- Sauté onion and garlic in olive oil in medium nonstick fry pan until onion is soft.
- Combine evaporated milk and flour in small bowl, whisk until smooth.
- Slowly add to onion, stirring constantly, until boiling and thickened.
- Stir in mustard, salt, basil, sugar and oregano.
- Arrange 1/2 of the potatoes in a greased 2 quart casserole.
- Sprinkle with pepper.
- Layer with 1/2 of the tomato slices.
- Cover with 1/2 of the onion sauce.
- Repeat layers.
- Sprinkle with parmesan cheese, cover and bake in 375°F degree oven for 45 minutes.
- Remove cover and bake for 20 to 30 minutes more until golden brown and potatoes are soft.
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