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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
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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