Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1997

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Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Arrange one-third of potato slices in the bottom of an 8-inch baking dish or a 2-quart casserole coated with cooking spray. Top the potatoes with 1/3 cup tomato slices, 1/3 cup onion slices, 1 tablespoon basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Repeat the layers except for salt and pepper, and sprinkle sliced ripe olives over the top layer.

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  • Combine broth and oil, and drizzle over the potatoes. Cover with foil and bake at 400° for 40 minutes. Uncover, and bake 25 minutes or until potatoes are tender. Sprinkle potatoes with Asiago cheese, and bake for 3 minutes or until cheese melts.

  • Note: This recipe can also be prepared in 4 individual gratin dishes. The baking times will be the same.

Nutrition Facts

240 calories; calories from fat 27%; fat 7.2g; saturated fat 2.8g; mono fat 3.1g; poly fat 0.6g; protein 9.2g; carbohydrates 36.5g; fiber 4g; cholesterol 10mg; iron 1.4mg; sodium 435mg; calcium 193mg.
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