Taming the Scalloped Potato

We’ve lightened a traditional scalloped ham and potato casserole by preparing the cream sauce with nonfat milk and fat-free chicken broth instead of the usual whole milk or cream, and by using minced garlic and horseradish to give a real flavor boost.

Using turkey ham produces a great meaty flavor with a minimum of fat. At only 1 gram of fat per ounce as opposed to 5 grams of fat per ounce for canned ham, this represents a significant fat saving without sacrificing flavor.

*

The long baking time brings out all the flavors and blends them together. If you have any leftovers, so much the better; this dish tastes even better the second time around.

GARLIC SCALLOPED POTATOES

2 teaspoons minced garlic

1 teaspoon butter

6 tablespoons flour

1 (14 1/2-ounce) can fat-free chicken broth

2 cups nonfat milk

2 tablespoons horseradish

3 pounds baking potatoes, peeled and sliced

1/2 pound turkey ham, diced

Hungarian paprika

Chopped parsley

Saute garlic in butter in large saucepan. Remove from heat. Add flour. Gradually blend in chicken broth until smooth. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in horseradish.

Arrange 1/3 of potatoes evenly in bottom of 3-quart casserole. Sprinkle half of turkey ham over potatoes. Season to taste with paprika. Pour over 1/3 of cream sauce. Repeat ending with potatoes. Pour over remaining cream sauce. Season to taste with paprika.

Cover with foil. Bake at 350 degrees 30 minutes. Remove foil. Continue to bake until potatoes are tender in center and top is golden brown, about 1 1/2 hours. Sprinkle little parsley over top. Makes 6 servings.

Each serving contains about:

278 calories; 762 mg sodium; 30 mg cholesterol; 3 grams fat; 48 grams carbohydrates; 15 grams protein; 0.95 gram fiber.