- 2 pounds baking potato -- (about 5 cups) peeled and cut into
- 1/4-inch-thick slices
- 1 garlic clove -- minced
- 1 (1-ounce) slice rye bread
- 1 tablespoon butter or stick margarine -- melted
- 1/4 cup all-purpose flour
- 2 cups 1% low-fat milk
- 1 cup white Cheddar cheese -- (4-ounces) shredded
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- Cooking spray
While the potatoes are cooking, place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine the breadcrumbs and butter, and set aside.
Preheat oven to 350º.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, salt, and pepper, and stir until melted. Arrange potato and garlic in an 11 x 7-inch baking dish coated with
cooking spray. Pour cheese sauce over potatoes. Sprinkle with breadcrumb mixture. Bake at 350º for 35 minutes or until bubbly. Let stand 10 minutes.
serving size: 1/2 cup
3 points per serving
Per Serving (excluding unknown items): 167 Calories; 6g Fat (30.0% calories from fat); 7g Protein; 23g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 292mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.