Curried Potato Gratin

Cooking Light
8 servings (serving size: 1/2 cup)


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4 cups thinly sliced red potato (about 3 pounds)
Cooking spray
2 1/2 cups 1% low-fat milk
1/3 cup all-purpose flour
2 teaspoons butter or stick margarine
1/4 cup sliced green onions
1 tablespoon curry powder
1 garlic clove, crushed
1/2 cup plain low-fat yogurt
1/2 cup tomato sauce
1/2 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese


Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain and cool. Arrange 2 cups potato in an 11 x 7-inch baking dish coated with cooking spray.

Preheat oven to 425°.

Combine the milk and flour in a small bowl; stir with a whisk. Melt butter in a medium saucepan over medium heat. Add the onions, curry powder, and garlic. Cook 1 minute. Stir in milk mixture, and cook until thick (about 1 minute), stirring frequently. Remove from heat. Stir in the yogurt, tomato sauce, and salt. Spoon half of sauce over potato. Repeat the procedure with the remaining potato and sauce. Sprinkle with cheese. Bake at 425° for 30 minutes or until golden brown. Let stand 10 minutes.

Created date

October 2003

Nutritional Information

Calories 218
Caloriesfromfat 14 %
Fat 3.3 g
Satfat 1.9 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 9.2 g
Carbohydrate 38.9 g
Fiber 3.8 g
Cholesterol 9 mg
Iron 2.9 mg
Sodium 368 mg
Calcium 196 mg