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Easy substitutions can make lighter scalloped potatoes

Simply Food

May 29, 2012
By Wendy Monro

There are certain meals I adore: macaroni casserole, lasagna with bchamel sauce, or eggs benedict. The sad part is that these delectable dishes are so full of fat in the form of butter, milk and cheese. In the past, I laughed at fat. It didn't bother me that I used whole milk and a stick of butter in my mashed potatoes or a cup of heavy cream in my dauphinoise potatoes.

 
 
 

 

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