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Method :
Slice
potatoes finely. Arrange in overlapping rows or circles in a shallow
baking dish. Pour over skin milk and sprinkle with pepper, parsley and
herbs. Bake for 30 minutes or until potatoes are tender and slightly
browned on top, or microwave, covered, on 'high' for 20 minutes.
As an
accompaniment : serve hot with meat, fish or chicken. To vary: omit
mixed herbs and sprinkle with sweet paprika to taste, or after the
potatoes have been in the oven for 25 minutes, remove them and sprinkle
them with grated, low fat block cheese, and then return to the oven for
5 minutes or until the topping is golden and bubbling.
This is an
ideal dish, high in complex carbohydrate. It is wonderfully satisfying
just as it is, but lends itself equally to tempting variations. We have
given two options, but you can experiment with your own. Although
scalloped potatoes are usually eaten hot, they can also be served cold.
Serves 4 - 6
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