WHITE CHEDDAR POTATO GRATIN

2 Pounds Potatoes, peeled and cut into thick slices 1 Clove Garlic 1 Slice Rye Bread 1/4 Cup Flour

2 Cups Fat Free Milk 1 Cup White Cheddar Cheese, shredded 1/8 Teaspoon Ground Red Pepper

Place potatoes and garlic in a pan covered with water. Bring to a boil and cook 8 minutes. Drain. Place bread in a blender, and blend until course. Preheat oven to 350°. Gradually combine the flour and milk in a saucepan until blended. Cook until thick. Remove from heat and add the cheese and pepper. Arrange potatoes in an 11 x 7” pan. Pour cheese mixture over. Sprinkle with the breadcrumbs. Bake at 350° for 35 minutes. Serve.

SERVINGS 10; CALORIES 173; FAT 5.7 g; PROTEIN 6.6 g; CARBS 23.6 g; FIBER 1.5 g; CHOL 17 mg; IRON .6 mg; SODIUM 307 mg; CALC 150 mg SERVING SIZE= 1/2 Cup

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Updated 12/7/99