Scalloped Potatoes for One


1 small Potato, peeled and sliced (about 1/2 cup)
1/3 cup Milk
1 small Garlic clove, minced (or use jarred garlic equiv. of 1 clove)
1/4 tsp. Salt, optional
1/8 tsp. Pepper (I use white – gives a creamer taste and doesn't show)
1/2 tsp. Butter or margarine
1 to 2 Tbl. Shredded cheddar cheese

In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to a boil. Pour into a buttered 10-oz. custard cup. Sprinkle with cheese. To save excess browning at the bottom of the scalloped potatoes, set casserole in dish of water (1″ of water in outer dish.) Bake, uncovered, at 375? for 35 minutes or until potatoes are tender.

Yield: 1 serving

This tasty dish uses less sugar, salt and fat.
Diabetic exchanges:
One serving (prepared with skim milk and margarine and without added salt) equals 1 starch, 1/2 meat, 1/2 fat, 1/2 skim milk; also 179 calories, 131 mg. sodium, 12 mg. cholesterol, 24 gm. carbohydrate, 8 gm. protein, 6 gm. fat.

Creative Cooking
Lydia Critchley
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