In this vegetable gratin, the potatoes are partially mashed instead of layered.
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
How to Make It
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.
We really liked this. I halved the recipe to start since I only needed to get 4 sides out of it. I used seasoned salt and pepper. Instead of the basil I used about 2 - 3 tsp salt-free italian seasoning blend. I also steamed some garlic with the broccoli, carrots and onions. Ended up using half milk and half ff sour cream simply because I didn't have enough milk. It was the perfect side for the steak I made that night since it covered both my veggie and my starch.