Potato Gratin

1 teaspoon butter

4 large baking potatoes, scrubbed

4 cloves garlic, minced

freshly grated pepper

2 to 3 cups fat-free, low-sodium canned chicken broth

Preheat oven to 450° F. Butter an oven proof baking dish.

Slice the potatoes thinly. Make layers of the potatoes in the prepared baking dish, slighting overlapping the potatoes to form concentric circles. Top each layer with some of the garlic and pepper.

Place on a baking sheet to protect the oven. Fill the dish with the chicken broth. Bake for 20 minutes. Lower the heat to 350° F. Continue to bake until the broth is absorbed and the potatoes are done, about another 30 minutes.

Allow to rest, then cut into serving pieces. (If baked ahead, reheat before cutting into serving pieces.)

Makes 6 servings
Recipe by Diabetic-Lifestyle online magazine

Per serving: 112 calories (4 % calories from fat), 5 g protein, 1 g total fat (0.4 g saturated fat) 3 g dietary fiber, 27 g carbohydrates, 3 g dietary fiber, 2 mg cholesterol, 27 mg sodium, 728 mg potassium

Diabetic exchanges: 2 carbohydrate (bread/starch)