Easy, Cheesy Potato Gratin

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Easy, Cheesy Potato Gratin Recipe
Photo: Johnny Miller; Styling: Sarah Smart
Rerigerated presliced potatoes slash tons of prep and cook time. The combo of Gruyère and Parm-Regg cheeses is delicious, but you can use all one type if you prefer.
Serves 12 (serving size: about 2/3 cup)


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2 (20-ounce) bags home-style potato slices (such as Simply Potatoes)
Cooking spray
1 1/2 tablespoons butter
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
6 tablespoons all-purpose flour
3 cups 2% reduced-fat milk, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.5 ounces aged Gruyère cheese, shredded (about 1/3 cup)
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
1 tablespoon chopped fresh chives


Hands-on: 15 Minutes
Total: 45 Minutes

1. Preheat oven to 400°.

2. Arrange potatoes in a broiler-safe 11 x 7-inch baking dish coated with cooking spray. Cover with plastic wrap; vent. Microwave at HIGH 10 minutes; uncover carefully.

3. Melt butter in a medium saucepan over medium heat; swirl to coat. Add thyme and garlic; sauté 3 minutes. Sprinkle with flour; stir in 1/3 cup milk. Cook 1 minute, stirring constantly with a whisk. Stir in remaining 2 2/3 cups milk. Bring mixture to a simmer; cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Stir in salt, pepper, and Gruyère. Pour sauce over potato mixture; sprinkle with Parmigiano-Reggiano. Bake at 400° for 20 minutes or until potatoes are tender when pierced with a knife.

4. Turn on broiler (leave dish in oven). Broil gratin 2 minutes or until browned. Sprinkle with chives.

Created date

September 2013

Nutritional Information

Calories 125
Fat 4.5 g
Satfat 2.8 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 5.4 g
Carbohydrate 16 g
Fiber 1.1 g
Cholesterol 15 mg
Iron 0.6 mg
Sodium 192 mg
Calcium 139 mg