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

Cooking Light's cheesy au gratin potato dish has a low-fat Swiss cheese sauce and thin-sliced potatoes that are baked in a casserole until browned and bubbly.

Recipe by Cooking Light April 1997


Recipe Summary

4 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes. Pour milk mixture through a sieve over a large bowl, reserving liquid; discard solids.

  • Preheat oven to 350°.

  • Place potato in a medium saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 15 minutes or until tender; drain. Place in a large bowl; set aside.

  • Melt margarine in a saucepan over medium heat. Add shallots; saute 3 minutes or until soft. Stir in flour; gradually add reserved milk. Stir with a whisk until blended. Bring to a boil. Cook 1 minute or until slightly thick; stir constantly. Remove from heat; stir in cheese, salt, and pepper. Pour milk mixture over potato; toss. Spoon potato into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes. Broil 5 minutes or until lightly browned.

Nutrition Facts

282 calories; calories from fat 25%; fat 7.7g; saturated fat 2.6g; mono fat 1.7g; poly fat 1g; protein 12.2g; carbohydrates 40.5g; fiber 2.6g; cholesterol 11mg; iron 0.8mg; sodium 272mg; calcium 285mg.