US Med Voice

US Med


Vol. 4, No. 10 | October 2012




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Recipe: Scalloped Potatoes
Low Caloric & Diabetic Friendly Recipe

US MED's Diabetic Recipe


  • 5 medium potatoes, peeled
  • 2 Tbsp stick margarine
  • 2 Tbsp all-purpose flour
  • 2 cups low-fat (1%) milk
  • 1 small rutabaga, peeled and shredded (about 1/2 cup)
  • 1/2 medium onion, chopped
  • 1 Tbsp fresh dill, minced
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/4 tsp ground white pepper
  • 1/2 cup shredded cheddar cheese

Total Servings: 8
Serving size: 1/8 recipe

1 1/2 Starch

1 Fat

Calories: 155
Total Fat: 6 g
Cholesterol: 10 mg
Sodium: 260 mg
Carbohydrate: 20 g
Protein: 6 g



  • Preheat the oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick cooking spray
  • Fill a medium bowl with cold water. Slice the potatoes 1/16 inch thick, dropping them directly into the water to prevent browning. Set aside.
  • In a large nonstick skillet,melt the margarine. Add the flour and stir over medium heat until blended, about 1 minute. Add the milk and cook, stirring constantly, until the mixture thickens and bubbles, about 3-4 minutes. Stir in the rutubaga, onion, dill, salt, mustard, and pepper and heat 1 minute more. Remove from the heat.
  • Drain the potatoes and place in the prepared pan. Pour the sauce over the potatoes to coat. Sprinkle with the cheese.
  • Bake, uncovered, until browned, about 1 hour.



This recipe is an excerpt from "Forbidden Foods."US MED is America's choice for home delivery of quality medical supplies and medications. For your first order we would like to send you a diabetic cookbook full of easy, tasty and diabetic-friendly recipes. Be sure to mention that you would like your gift to be the diabetic cookbook and we will put it out in the mail to you immediately.


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