Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Rerigerated presliced potatoes slash tons of prep and cook time. The combo of Gruyère and Parm-Regg cheeses is delicious, but you can use all one type if you prefer.

Sidney Fry, MS, RD
Recipe by Cooking Light November 2013

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 12 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Arrange potatoes in a broiler-safe 11 x 7-inch baking dish coated with cooking spray. Cover with plastic wrap; vent. Microwave at HIGH 10 minutes; uncover carefully.

  • Melt butter in a medium saucepan over medium heat; swirl to coat. Add thyme and garlic; sauté 3 minutes. Sprinkle with flour; stir in 1/3 cup milk. Cook 1 minute, stirring constantly with a whisk. Stir in remaining 2 2/3 cups milk. Bring mixture to a simmer; cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Stir in salt, pepper, and Gruyère. Pour sauce over potato mixture; sprinkle with Parmigiano-Reggiano. Bake at 400° for 20 minutes or until potatoes are tender when pierced with a knife.

  • Turn on broiler (leave dish in oven). Broil gratin 2 minutes or until browned. Sprinkle with chives.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

125 calories; fat 4.5g; saturated fat 2.8g; mono fat 1.3g; poly fat 0.2g; protein 5.4g; carbohydrates 16g; fiber 1.1g; cholesterol 15mg; iron 0.6mg; sodium 192mg; calcium 139mg.
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