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Micro-Scalloped Buttermilk Potatoes

potatoes

1 teaspoon oil
1 medium onion; chopped
1 clove garlic; minced
3/4 cup buttermilk
2 tablespoons all purpose flour
3/4 cup 1% milk
1/2 teaspoon salt
pinch pepper
2 cups Yukon Gold potatoes; peeled and thinly sliced
1/4 cup old Cheddar cheese; shredded
1 tablespoon fresh parsley; chopped

In 4 cup glass microwaveable dish, combine oil, onion and garlic; microwave on HIGH for 2 minutes, stirring once. Whisk buttermilk with flour until smooth; whisk in milk, salt and pepper. Stir into onion mixture; microwave at HIGH for 4 minutes, stirring halfway through and at end. In 6 cup microwaveable casserole, combine potatoes with sauce; cover and microwave at MEDIUM-HIGH(70%), stirring halfway through, for about 20 minutes or until tender. Let stand for 5 minutes. Sprinkle with cheese; cover and let stand until melted. (Alternatively, broil until lightly browned.) Sprinkle with parsley. Total fat: 20 g

Contributor: Canadian Living Magazine (November 1996)

Yield: 4 servings

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