Scalloped Potatoes (hess)

---------- Recipe via Meal-Master (tm) v8.02

Title: SCALLOPED POTATOES (HESS)
Categories: Diabetic, Vegetables, Side dish
Yield: 5 servings

1 lb Potatoes; (about 3 md)
2 tb All-purpose flour
1/2 ts Salt
1/2 ts Freshly ground pepper;
2 tb Margarine;
3 tb Onion; finely chopped
Hot water

Preheat oven to 400 F degree. Prepare a 1 1/2 qt
casserole with vegetable pan coating. Pare potatoes;
slice potatoes crosswise in 1/8-inch slices: if
potatoes are large, cut slices in half in half. Mix
together flour, salt, and pepper. Place half of the
potatoes in prepared casserole. Dot with half the
margarine, sprinkle half the seasoned flour on top,
then half the onion. Repeat with remaining potatoes,
margarine, seasoned flour, and onion. Pour enogh hot
water in, at one corner only, so that the water barley
comes to the top of the potatoes. Cover and bake 50
minutes; then uncover and bake for another 25-30
minutes or until potatoes are browned and tender. Food
Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE CHO: 17g; PRO: 2g; FAT: 5g; CAL 117;
Low-sodium diets: Omit salt. Use unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton Brought
to you and yours via Nancy O'brion and her Meal Master

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