Potato-Vegetable Au Gratin

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

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 27%
  • Fat: 4.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.8g
  • Carbohydrate: 21.7g
  • Fiber: 3.5g
  • Cholesterol: 14mg
  • Iron: 1.6mg
  • Sodium: 250mg
  • Calcium: 152mg

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

  1. Steam potato, covered, for 20 minutes or until tender. Drain and return to pan; partially mash with a potato masher.
  2. Preheat oven to 375°.
  3. Steam the broccoli, sliced carrot, and chopped onion, covered, for 10 minutes or until tender.
  4. 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.
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