CookingLight diet CookingLight diet

Provençale Potato Gratin

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Yield
4 servings (serving size: 1 cup)
October 1997
RECIPE BY Cooking Light

Ingredients

  • 1 1/4 pounds yellow Finnish or red potatoes, cut into 1/8-inch-thick slices
  • Cooking spray
  • 3 plum tomatoes, cut into 1/8-inch-thick slices (about 1 cup), divided
  • 1 cup thinly sliced red onion, separated into rings and divided
  • 3 tablespoons chopped fresh basil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons thinly sliced ripe olives
  • 1/2 cup low-salt chicken broth or water
  • 2 teaspoons olive oil
  • 1/2 cup (2 ounces) grated Asiago cheese

Nutritional Information

  • Calories 240
  • Caloriesfromfat 27%
  • Fat 7.2g
  • Satfat 2.8g
  • Monofat 3.1g
  • Polyfat 0.6g
  • Protein 9.2g
  • Carbohydrate 36.5g
  • Fiber 4g
  • Cholesterol 10mg
  • Iron 1.4mg
  • Sodium 435mg
  • Calcium 193mg

How to Make It

Step 1

Preheat oven to 400°. Arrange one-third of potato slices in the bottom of an 8-inch baking dish or a 2-quart casserole coated with cooking spray. Top the potatoes with 1/3 cup tomato slices, 1/3 cup onion slices, 1 tablespoon basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Repeat the layers except for salt and pepper, and sprinkle sliced ripe olives over the top layer.

Step 2

Combine broth and oil, and drizzle over the potatoes. Cover with foil and bake at 400° for 40 minutes. Uncover, and bake 25 minutes or until potatoes are tender. Sprinkle potatoes with Asiago cheese, and bake for 3 minutes or until cheese melts.

Step 3

Note: This recipe can also be prepared in 4 individual gratin dishes. The baking times will be the same.

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