ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy, Cheesy Potato Gratin

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 15 mins
Total time 45 mins
Yield Serves 12 (serving size: about 2/3 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.