Swiss Baked Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 30%
  • Fat: 3.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.2g
  • Carbohydrate: 15.9g
  • Fiber: 1.6g
  • Cholesterol: 10mg
  • Iron: 0.8mg
  • Sodium: 208mg
  • Calcium: 58mg

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

  1. Preheat oven to 375°.
  2. 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.
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