Garlic Scalloped Potatoes

• 2 tsp. minced garlic
• 1 tsp. butter
• 6 Tbsp. flour
• 1 (14 1/2 oz.) can fat-free chicken broth
• 2 c. nonfat milk
• 2 Tbsp. horseradish
• 3 lb. baking potatoes, peeled and sliced
• 1/2 lb. turkey ham, diced
• Hungarian paprika
• chopped parsley

1. Saute garlic in butter in large pan.
2. Remove from heat.
3. Add flour, gradually blend in chicken broth until smooth.
4. Stir in milk.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Add horseradish.
8. Arrange 1/3 of potatoes in 3-quart casserole.
9. Sprinkle 1/2 of ham over potatoes.
10. Season to taste with paprika.
11. Pour over 1/3 of cream sauce.
12. Repeat layering, ending with potatoes.
13. Pour remaining cream sauce over.
14. Cover with foil and bake at 350u0b0 for 30 minutes.
15. Remove foil and continue cooking until potatoes are tender and top is golden brown (about 1 hour).
16. Sprinkle a little parsley over top.
17. Serves 6.

garlic, butter, flour, chicken broth, nonfat milk, horseradish, baking potatoes, turkey ham, paprika, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823219 (may not work)