Portions:
12

Serving Size:
1 muffin

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian
  • Gluten-free

Ingredients

  • 3 garlic cloves
  • 1 large potato (1-1/4 pounds)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 3/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper

Preparation

  1. Mince the garlic. Peel and thinly slice the potatoes.
  2. Preheat the oven to 400˚ F. Prepare 12 muffin cups with non-stick cooking spray.
  3. Heat the butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
  4. Add flour and cook for 1 minute. Slowly add milk, stirring constantly until sauce is smooth and thickened, about 5 to 6 minutes.
  5. Remove the pan from heat and stir 1/2 cup Parmesan cheese into the sauce until melted. Add ground pepper and set the saucepan aside.
  6. Stack the potato slices in prepared muffin cups, then spoon the sauce over the potatoes. Top each potato stack with 1 teaspoon of remaining Parmesan cheese.
  7. Bake until potatoes are tender and browned, about 25 minutes. Let cool in cups for 5 to 7 minutes. Loosen with a knife and remove from cups to serve. 

Helpful hints

  • Potatoes are a higher potassium vegetable. Be cautious with portions. To reduce potassium in potatoes soak the slices in a pot of room temperature water for 4 hours.
  • Serve the potatoes with eggs and fresh berries to make a balanced breakfast.

Nutrients per serving

Calories 98

Protein 3 g

Carbohydrates 13 g

Fat 4 g

Cholesterol 11 mg

Sodium 103 mg

Potassium 228 mg

Phosphorus 77 mg

Calcium 72 mg

Fiber 0.8 g

Renal and renal diabetic food choices

  • 1 starch
  • 1 vegetable, medium potassium
  • 1 fat

Carbohydrate choices

1

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