Potatoes in Light Cheese Sauce
Try this Potatoes in Light Cheese Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 1 tablespoon flour
- 2 to 3 large russet potatoes
- 1 tablespoon light margarine (i use brummel and brown)
- 1 cup milk (i use 1% milk)
- 1/2 cup reduced fat grated cheddar cheese
- Carbohydrate 9.37312499207642 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (10g)
- Sodium 73.6805729166668 mg
- Sugar 9.37312499207642 g
- Trans Fat 0 g
- Calories 36 calories
Peel potatoes and cut into 1 to 1½ inch pieces.Put in sauce pan, cover with water, and bring to a boil.Lower the temperature, then boil 15 minutes or until potatoes are just softening, then drain. Potatoes need to be firm so they aren't crumbling.In a small skillet, melt butter.Add in flour, stirring until smooth.Mix in milk gradually until there is no clumping.When sauce begins to thicken, stir in grated cheese until melted and thoroughly blended.Place potatoes in serving bowl, then pour cheese sauce over potatoes.Serve immediately.
