 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Our Test Kitchen came up with this ultimate comfort food that even calorie-counters can feel comfortable eating. With a pleasant hint of rosemary and Swiss Cheese, the down-home potatoes cook up tender and creamy. Ingredients:
9 cups sliced peeled potatoes (2-1/2 pounds) |
4 cups 2% milk |
2 teaspoons salt |
1 garlic clove, minced |
1/4 teaspoon white pepper |
1 fresh rosemary sprig |
1 bay leaf |
4 teaspoons cornstarch |
2 tablespoons cold water |
4 ounces reduced-fat swiss cheese, shredded |
1-1/2 cups soft bread crumbs |
2 tablespoons butter, melted |
Directions:
1. In a large saucepan or Dutch oven, combine the potatoes, milk, salt, garlic, pepper, rosemary and bay leaf. Bring to a boil. Reduce heat to low; cover and cook for 6-8 minutes or until crisp-tender. Discard Rosemary sprig and bay leaf.
2. In a small bowl, combine cornstarch and cold water until smooth; stir into potato mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in cheese.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over potato mixture.
4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and crumbs are golden brown. Yield: 12 servings.
|
|