Italian Potato Casserole

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“Mmm-- Tender potatoes with herbs and pepper. Adapted from Company's Coming, diabetic cooking. 3/4 cup serving = 1 starch, 1 fruit, 1 milk”
1hr 30mins

Ingredients Nutrition


  1. Sauté onion and garlic in olive oil in medium nonstick fry pan until onion is soft.
  2. Combine evaporated milk and flour in small bowl, whisk until smooth.
  3. Slowly add to onion, stirring constantly, until boiling and thickened.
  4. Stir in mustard, salt, basil, sugar and oregano.
  5. Arrange 1/2 of the potatoes in a greased 2 quart casserole.
  6. Sprinkle with pepper.
  7. Layer with 1/2 of the tomato slices.
  8. Cover with 1/2 of the onion sauce.
  9. Repeat layers.
  10. Sprinkle with parmesan cheese, cover and bake in 375°F degree oven for 45 minutes.
  11. Remove cover and bake for 20 to 30 minutes more until golden brown and potatoes are soft.

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