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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Gratin Dauphinois (Scalloped Potatoes with Cheese)

Cooking Light JANUARY 2002

  • Yield: 7 servings (serving size: 1 cup)

Ingredients

  • 1 garlic clove, halved
  • Cooking spray
  • 6 peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • 1 cup fat-free milk

Preparation

Preheat oven to 425°.

Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.

Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender.

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 24%
  • Fat: 6.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 7.6g
  • Carbohydrate: 36.6g
  • Fiber: 3.2g
  • Cholesterol: 10mg
  • Iron: 1.4mg
  • Sodium: 262mg
  • Calcium: 142mg
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Gratin Dauphinois (Scalloped Potatoes with Cheese) recipe

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