Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light December 1999


Recipe Summary

10 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Place potato and garlic in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or just until tender. Drain.

  • While the potatoes are cooking, place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine the breadcrumbs and butter, and set aside.

  • Preheat oven to 350°.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, salt, and pepper, and stir until melted. Arrange potato and garlic in an 11 x 7-inch baking dish coated with cooking spray. Pour cheese sauce over potatoes. Sprinkle with breadcrumb mixture. Bake at 350° for 35 minutes or until bubbly. Let stand 10 minutes.

Nutrition Facts

173 calories; calories from fat 30%; fat 5.7g; saturated fat 3.5g; mono fat 1.6g; poly fat 0.2g; protein 6.6g; carbohydrates 23.6g; fiber 1.5g; cholesterol 17mg; iron 0.6mg; sodium 307mg; calcium 150mg.