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Endive Potato Casserole

Yield 2 servings.
Meat and potato fans will enjoy the combination of creamy, rich-tasting Endive Potato Casserole and Fillet of Beef with Peppercorns.

Ingredients

  • 1 1/2 tablespoons reduced-calorie margarine
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup skim milk
  • 1/4 teaspoon salt
  • Butter-flavored vegetable cooking spray
  • 1 1/4 cups sliced Belgian endive (about 1/3 pound)
  • 1 cup peeled, sliced baking potato
  • 1 1/2 tablespoons chopped shallot
  • 2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese, divided

Nutrition Information

  • calories 220
  • caloriesfromfat 30 %
  • fat 7.4 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9.1 g
  • carbohydrate 31 g
  • fiber 0.0 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 300 mg
  • calcium 0.0 mg

How to Make It

  1. Melt margarine in a small heavy saucepan over medium heat; add flour, and stir until smooth. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add milk, stirring constantly until white sauce is thickened and bubbly. Remove from heat; stir in salt. Set aside.

  2. Coat a 7- x 5 1/4- x 1 1/2-inch baking dish with cooking spray. Arrange half of endive slices in bottom of dish. Arrange half of potato slices over endive; sprinkle with half of shallot and 1 tablespoon cheese. Top with half of white sauce. Repeat layers, ending with remaining white sauce and remaining 1 tablespoon cheese. Bake, uncovered, at 350° for 45 minutes or until potato is tender.

Cooking Light Light Cooking for Two