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
How to Make It
Preheat oven to 375°.
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.
yum! great potatoes! already had emmantaler so used that. were good leftover too! i like to put chopped celery in potatoes but didn't for this recipe, but might next time. the beef broth gives a nice flavor instead of milk.
I cannot believe that no one has reviewed this dish. I have made it several times, both with the accompaning pork tenderloin & with other meats & it comes out consistenly good each time without any changes to the recipe. Dont skimp on the cheese, spending the extra for good gruyere is worth it. My friends cant believe this is a low fat dish.
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