Potatoes au Gratin

4 Large Potatoes, peeled and sliced (about 4 cups / 1 liter)
1/4 Cup / 60 mL Water
1/4 Cup / 60 mL Watkins Cream Soup Base
2 Tbsp. / 30 mL All-Purpose Flour
1/2 teas. / 2.5 mL Watkins Potato Salad Seasoning
1/2 teas. / 1.2 mL Salt, if desired
1-1/4 Cups / 325 mL Milk
2 Green Onions, sliced
1 Cup / 250 mL Shredded Reduced-Fat Cheddar Cheese
1 Tbsp. / 15 mL Butter or Margarine
1/4 Cup / 60 Cornflake Crumbs
1/4 teas./1.2 mL Watkins Paprika

Combine potatoes and water in a 1-1/2-quart / liter glass casserole. Cover with lid and microwave (HIGH) 9 to 10 minutes or until potatoes are just about tender, stirring once; drain. Let stand, covered. In 4-cup / 1-liter glass measure, combine Cream Soup Base, flour, Potato Salad Seasoning, and salt. Stir in milk and mix until smooth; add green onions. Microwave (HIGH), uncovered, 4 to 5 minutes or until mixture begins to boil and thicken, stirring 2 or 3 times during last half of cooking. Blend in cheese; stir into potatoes. Cover with lid and microwave (HIGH) 3-1/2 to 4 minutes or until heated through. Let stand covered. Place butter in glass custard cup. Microwave (HIGH) 30 to 45 seconds or until melted; add cornflake crumbs and paprika. Sprinkle on potatoes just before serving. Makes 6 servings.

Nutritional Information Per Serving:
Calories 250, Protein 7g, Carbohydrates 41g, Sodium 630mg, Fat 7g, Saturated Fat 3g, Cholesterol 19mg, Dietary Fiber 3g

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