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Salads, Soups, and Sides
Holiday Potato Gratin

Potato Gratin

Makes 6 servings.
Per serving: 290 calories, 11 g protein, 46 g carbohydrate, 7 g fat, 4.2 g saturated fat, 2.2 g monounsaturated fat, .5 g polyunsaturated fat, 46 mg cholesterol, 4.5 g fiber, 212 mg sodium (if 1/4 tsp salt used)
The light version of this recipe has 1/3 fewer calories and 2/3 less fat and saturated fat than the original. This recipe calls for a little bit of onion powder, which is generally better tolerated than onions, and it includes about a tablespoon of finely chopped leeks per serving. Leeks are botanically related to both garlic and onions so they may or may not be a heartburn trigger for you (they have a sweeter, subtler flavor than onions). If they are a trigger, substitute another sweet vegetable that you tolerate well, such as finely chopped celery root or carrot.

INGREDIENTS:

6 cups thinly sliced Yukon Gold potatoes (about 6 potatoes)

1 Tbsp whipped butter or margarine (with 8 g of fat per Tbsp)

1/2 cup finely chopped leeks (anise or fennel can be substituted)

1/2 tsp onion powder (if desired)

1 Tbsp fresh, finely chopped parsley (or 1 1/2 tsp parsley flakes)

1 tsp fresh, finely chopped fresh thyme (or 1 1/2 tsp dried thyme)

1/2 tsp garlic powder (if desired)

1/4 to 1/2 tsp salt (depending on your preference)

1 cup fat-free half and half (low-fat or whole milk can also be used)

2 tsp flour

2 Tbsp fat-free half and half, low-fat milk or whole milk

1 large egg

3/4 cup shredded Gruyere cheese

1/4 cup shredded Parmesan cheese

DIRECTIONS:

1.  Preheat oven to 400ºF. Coat a 9-inch pie plate (deep dish) or 9 x 9-inch baking dish with canola cooking spray.
2.  Add sliced potatoes to a microwave-safe dish, cover, and cook on high for 10 minutes or until potato slices are just tender.
3.  Meanwhile, add whipped butter to a nonstick medium saucepan or skillet and melt over medium-high heat. Add chopped leeks (or celery root or carrot) and sauté for about 3 minutes or until lightly cooked. Turn off heat and stir in onion powder (if desired), parsley, thyme, garlic powder (if desired), salt, and half and half and stir to blend.
4.  Add flour and 1 Tbsp of milk to a 2-cup measure and stir with fork to make a paste. Stir in remaining milk and egg and beat with fork to blend.
5.  In a large mixing bowl, add potatoes, leek mixture from saucepan, egg mixture, Gruyere and Parmesan cheeses, and stir gently. Spoon mixture into prepared baking dish and bake until golden brown (about 20 minutes).

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