Endive Potato Casserole

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

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 30%
  • Fat: 7.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.1g
  • Carbohydrate: 31g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 300mg
  • Calcium: 0.0mg

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

Preparation

  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.
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