Kid Approved: Using chicken broth instead of milk or cream helps keep the fat content in check in this traditionally higher-fat side dish.

Makes 8 servings

  • Preheat oven to 325 F (160 C)
  • 10-cup (2.5 L) casserole dish, greased

 

  • 5 large Yukon gold potatoes (about 1-3/4 lbs/875 g), peeled, and cut crosswise into 1/4-inch (0.5 cm) slices
  • 3/4 cup chopped onion
  • 3 tbsp non-hydrogenated margarine
  • 1/4 cup all purpose flour
  • 1-3/4 cups reduced sodium chicken broth
  • 2 tbsp light mayonnaise
  • Freshly ground black pepper
  • 1/4 tsp salt
  • Pinch paprika
  1. In a medium saucepan, melt margarine over medium heat. Stir in flour until smooth; cook, stirring, for 30 seconds. Gradually whisk in broth to form a smooth sauce. Stir in mayonnaise, pepper and salt; cook, stirring, for 2 minutes, or until thick and bubbling. Set aside until needed.
  2. Layer potatoes and onion in prepared baking dish. Pour sauce evenly over potatoes. Sprinkle with paprika.
  3. Cover and bake in preheated oven for 1 hour or until potatoes are fork-tender. Let stand fore 10 minutes before serving.

Nutrients per serving:

  • Calories 172
  • Fat: 5.7 g
  • Saturated fat: 0.8 g
  • Sodium: 289 mg (12% DV)
  • Carbohydrate: 28 g
  • Fiber: 2 g (8% DV)
  • Protein: 3 g
  • Calcium: 18 mg (2% DV)
  • Iron: 0.5 mg (4% DV)
  • High in: Vitamin B6

Diabetes Food Choice Values:

  • 1-1/2 carbohydrates
  • 1 fat

– from the cookbook, “Dietitians of Canada Cook”, by Mary Sue Waisman, Msc, RD. Recipe writer: Anne Wall, Alberta

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