Potato-Vegetable Au Gratin

recipe
In this vegetable gratin, the potatoes are partially mashed instead of layered.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 149
Caloriesfromfat 27 %
Fat 4.4 g
Satfat 2.7 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 6.8 g
Carbohydrate 21.7 g
Fiber 3.5 g
Cholesterol 14 mg
Iron 1.6 mg
Sodium 250 mg
Calcium 152 mg

Ingredients

5 cups cubed red potato (about 1 1/2 pounds)
2 cups broccoli florets
2 cups sliced carrot
1 cup chopped onion
1 cup 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
1/2 cup thinly sliced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
Cooking spray

Preparation

Steam potato, covered, for 20 minutes or until tender. Drain and return to pan; partially mash with a potato masher.

Preheat oven to 375°.

Steam the broccoli, sliced carrot, and chopped onion, covered, for 10 minutes or until tender.

Combine the potato, steamed vegetables, milk, 1/2 cup cheese, basil, salt, and pepper in a large bowl. Spoon the potato mixture into a 2-quart-deep baking dish coated with cooking spray, and top with 1/4 cup cheese. Bake potato mixture, uncovered, at 375° for 20 minutes.

Note:

January 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note