Ingredients Jump to Instructions ↓

  1. 2 pounds red potatoes, peeled and sliced

  2. 2 cups plus 2 tablespoons fat-free milk, divided

  3. 2 garlic cloves, minced

  4. 1 teaspoon dried basil

  5. 3/4 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 3 tablespoons all-purpose flour

  8. 1/2 cup shredded cheddar cheese

  9. 1/4 cup shredded Parmesan cheese

  10. 2 tablespoons toasted wheat germ

  11. 1/2 teaspoon olive oil

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. With a slotted spoon, remove potatoes to a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine flour and remaining milk until smooth; stir into hot milk mixture. Bring to a boil; cook and stir in cheddar cheese until melted. Pour over potatoes; sprinkle with Parmesan cheese. Combine wheat germ and oil; sprinkle over top. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Let stand for 10 minutes before serving. Yield: 8 servings.


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