I made these tonight, they are from Julee Rosso's Fresh Start.
Herbed Scalloped Potatoes
1 pound Gold or russed potatoes, peeled and thinly sliced (I don't peel them)
1 T. finely minced fresh thyme
4 fresh or dried bay leaves
2 T. crumbled goat cheese
1 cup skim milk
2 T. instant potato flakes
Freshly ground black pepper (I add a little salt too)
1. Preheat oven to 350.
2. Lay half the potatoes in an 8 x 8 x 2 casserole. Sprinkle half of the thyme over the potatoes and then layer with the remaining potatoes. Nestle the bay leaves into the potatoes.
3. In a blender, combine the cheese, 1/4 cup milk and the potato flakes and blend until smooth. Add the remaining 3/4 cup milk and blend to combine. Pour over the potatoes, spinkle with the remaining thyme and season to taste with salt and pepper. Cover tightly with foil and bake for 45 minutes. Uncover and bake for about 20 minutes longer, until the potatoes are fork tender and lightly browned. Remove and discard the bay leaves.
I leave the peels on the potatoes and slice them with a knife. This makes 4 servings, by the way. At 139 calories per serving, 2 g. fat.
I also might consider making jello. Not chic I know, but easy for recovering kids to eat and good for hydration.
~ I used to be undecided, but now I'm not so sure ~ Boscoe Pertwee