Title: Scalloped Potatoes with Canadian Bacon
Categories: Casserole
Yield: 5 Servings
| 7 | c | Red potatoes; thinly sliced |
| 1 | | Onion; chopped |
| 1 | cl | Garlic; minced |
| 6 | oz | Canadian bacon; in strips |
| 2 | tb | Cornstarch |
| 2 | c | Milk; 2% |
| 1 | | Bay leaf |
| 1 | ts | Thyme leaves; dried |
| 1/2 | ts | Basil; dried |
| 1/2 | ts | Mustard; dried |
| 1/8 | ts | Ground white pepper |
| 1/8 | ts | Salt |
Preheat the oven to 350. Spray 2 1/2 qt casserole with Pam. Combine the
potatoes, onions and garlic in the casserole. Stir to mix well. Cover with
wax paper and microwave on high for 10 to 13 minutes, or until partially
cooked; twice during the cooking time, give a quarter turn and stir. Add
the canadian bacon and mix well. While the vegetables are cooking, place
the cornstarch in a medium saucepan. Gradually add the milk, stirring
vigorously until smooth. Stir in the bay leaf, thyme, basil, mustard,
pepper and salt. Bring to a simmer over medium heat, stirring frequently.
Reduce the heat and cook, stirring, until the mixture thickens. Reduce the
heat to low. Cook, stirring, for 1 minute longer. Pour the sauce over the
potato mixture and stir well. Cover and bake for 20 minutes. Stir well and
make sure the bay leaf is visible for easy removal later. Cover and bake
for another 10 to 20 minutes, or until the potatoes are tender. If a crusty
top is desired, do not re-cover after stirring. Remove and discard the bay
leaf. Allow the casserole to stand for about 5 minutes before serving. 369
calories and 5 grams fat. Source: 100% Pleasure