Basil Scalloped Potatoes From Jenny Craig Recipe - Cooking Index
Basil Scalloped Potatoes From Jenny Craig Recipe - Cooking Index
| 2 | Vegetable cooking sp | |
| 3/4 | Garlic - minced | |
| 1 tablespoon | 15ml | Skim milk - divided |
| 3/4 cup | 46g / 1.6oz | All-purpose flour |
| 2 tablespoons | 30ml | Evaporated skimmed milk |
| 1/4 teaspoon | 1.3ml | Fresh basil - chopped |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Dried crushed red pepper |
| 4 cups | 948ml | Ground white pepper |
| Baking potato - peeled, thinly | ||
| 1/2 cup | 118ml | Sliced - (about 1 3/4 pounds) |
| 2 tablespoons | 30ml | Shredded gruyere cheese |
| Parmesan cheese - freshly grated |
1. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add garlic, and saute until tender.
2. Combine 1/4 cup skim milk and flour; stir with a wire whisk until smooth. Add flour mixture to garlic; cook, stirring constantly, 1 minute or until mixture thickens. Gradually add remaining 1/2 cup skim milk, evaporated milk, and next 4 ingredients. Bring to a boil, stirring constantly. Add potato.
3. Spoon half of mixture into an 11 x 7 x 1 1/2-inch baking dish coated with cooking spray. Top with half of Gruyere cheese. Repeat layers. Sprinkle wih Parmesan cheese. Cover and bake at 350 for 30 minutes. Uncover and bake 15 additional minutes. Let stand 10 minutes before serving.
Source:
The Jenny Craig Cookbook
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