Ingredients
2 pounds red potatoes, peeled and sliced
2 cups plus 2 tablespoons fat-free milk, divided
2 garlic cloves, minced
1 teaspoon dried basil
¾ teaspoon salt
¼ teaspoon pepper
3 tablespoons all-purpose flour
½ cup shredded cheddar cheese
¼ cup shredded cheddar cheese
¼ cup shredded Parmesan cheese
2 tablespoons toasted wheat germ
½ teaspoon olive oil
Directions
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 quart baking dish coated with nonstick 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. Combine wheat germ and oil; sprinkle over top.
Cover and bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.
Let stand for 10 minutes before serving.
Recipe Courtesy Of
Taste of Home magazine
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