1 1/2 pounds red potatoes, thinly sliced
1 cup fresh or frozen cauliflower florets
1 1/2 medium carrots, sliced
1/2 medium red bell pepper, sliced
2 slices of bread, torn into small pieces
2 tbsp cornstarch
1 1/2 cups fat-free milk, divided use
6 3/4-ounce slices reduced-fat American
1 tsp Dijon mustard
1/2 tsp salt
1/8 tsp cayenne
Calories from Fat 33
Saturated Fat 2.0g
Dietary Fiber 4g
- Put a steamer basket in a small
amount of simmering water in a Dutch oven. Put the potatoes,
broccoli, cauliflower, carrots and bell pepper in the basket. Cook,
covered, for 12 minutes, or until the potatoes are just tender.
Transfer to an 11x7x2-inch baking dish.
- Meanwhile, preheat the broiler. In
a food processor or blender, process the bread until the texture of
coarse bread crumbs.
- In a small bowl, stir together the
cornstarch and 1/2 cup milk until the cornstarch is completely
- In a medium saucepan, stir together
the remaining 1 cup milk and the cornstarch mixture. Bring to a boil
over medium-high heat, stirring frequently with a flat spatula. Boil
until thickened, stirring frequently. Remove from the heat.
- Stir the cheese, mustard, salt and
cayenne into the sauce until the cheese melts. Pour over the
vegetables. Sprinkle with the bread crumbs.
- Broil for 1 1/2 to 2 minutes, or
until browned. Remove from the broiler and let stand for 20 minutes
before serving to allow the sauce to thicken slightly.