Parmigiano Scalloped Potatoes

Name: Parmigiano Scalloped Potatoes Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6
Ingredients: 880 grams Potatoes Russet raw sliced 880 gram(s); 1/2 cup Parmigiano Reggiano Cheese grated; 3 tablespoons Flour Self-Rising Enriched; 1 tablespoon King Arthur Hi Maize Fiber; 8 ounces Milk 1%; 1/2 tablespoon Butter unsalted; salt and pepper to taste

Minutes to Prepare: 10
Minutes to Cook: 90

Number of Servings: 6

Ingredients

880 grams Potatoes, Russet, raw, sliced, 880 gram(s)1/2 cup Parmigiano Reggiano Cheese, grated3 tablespoons Flour, Self-Rising, Enriched1 tablespoon King Arthur Hi Maize Fiber8 ounces Milk, 1%1/2 tablespoon Butter, unsaltedsalt and pepper to taste

Directions

Preheat oven to 400 degrees. Slice potatoes thinly. Spray 9x9x2-inch baking dish with cooking spray. Mix flour and fiber together. Layer 1/3 sliced potatoes, sprinkle 1/3 flour mixture,1/3 Parmigiano Reggiano, salt & pepper to taste; repeat ending with potatoes only. Sprinkle top with last 1/3 Parmigiano. Heat milk and butter in microwave. Pour into side of potatoes, without disturbing top layer (should come half way up potato layers). Loosely cover top with foil; bake for 30 minutes. Remove foil, reduce heat to 350 degrees. Continue baking for 60 minutes or until top is golden brown and milk has evaporated. Let sit for 5 minutes before serving.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 168.3
Total Fat: 3.3 g
Cholesterol: 4.3 mg
Sodium: 81.5 mg
Total Carbs: 30.9 g
Dietary Fiber: 3.2 g
Protein: 6.7 g

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