Endive Potato Casserole

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


2 servings.

Recipe from

Oxmoor House

Nutritional 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


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


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.

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,

Oxmoor House

January 1995
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