Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light January 1998


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Steam potato, covered, for 20 minutes or until tender. Drain and return to pan; partially mash with a potato masher.

  • Preheat oven to 375°.

  • Steam the broccoli, sliced carrot, and chopped onion, covered, for 10 minutes or until tender.

  • 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.

Nutrition Facts

149 calories; calories from fat 27%; fat 4.4g; saturated fat 2.7g; mono fat 1.2g; poly fat 0.2g; protein 6.8g; carbohydrates 21.7g; fiber 3.5g; cholesterol 14mg; iron 1.6mg; sodium 250mg; calcium 152mg.