Potatoes Delmonico

Name: Potatoes Delmonico
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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

Submitted by Kitchen Quarterback

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

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Ready In:: 40mins
Ingredients:: 11
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

Combine bread crumbs and parsley with 2 tablespoons of the margarine, melted; set aside.
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.
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.