Swiss Baked Potatoes

recipe
This homey gratin partners nicely with pork or other grilled meats. Dotting the top with butter adds richness.

Yield:

12 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 106
Caloriesfromfat 30 %
Fat 3.5 g
Satfat 2.1 g
Monofat 1 g
Polyfat 0.2 g
Protein 3.2 g
Carbohydrate 15.9 g
Fiber 1.6 g
Cholesterol 10 mg
Iron 0.8 mg
Sodium 208 mg
Calcium 58 mg

Ingredients

6 baking potatoes, peeled and thinly sliced (about 3 1/2 pounds)
Cooking spray
1 1/4 cups thinly sliced onion (about 1 medium)
1 1/2 teaspoons freshly ground black pepper, divided
3/4 teaspoon salt, divided
1/2 cup (2 ounces) shredded Gruyère cheese
2 tablespoons butter, chilled and cut into small pieces
3/4 cup fat-free, less-sodium beef broth

Preparation

Preheat oven to 375°.

Arrange one-third of potato slices in the bottom of a shallow 2-quart baking dish coated with cooking spray. Top with one-third of onion slices. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Sprinkle with one-third of cheese. Repeat layers twice, ending with cheese. Dot with butter. Pour broth over potato mixture. Coat top layer with cooking spray. Cover with foil, and bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes or until tender.

Barbara Lauterbach,

Cooking Light

October 2007
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