Classic Potato Gratin
Originally submitted by Cooking Light Five-Star Recipes and modified by Kaboose.com
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This classic French comfort food is a rich blend of Cheddar and Romano cheeses sprinkled over sauteed onion and potato layers in a creamy sauce for a savory side that's dressed to impress at the dinner table.
- vegetable cooking spray
- 1 cup chopped onion
- 1 clove garlic, halved
- 6 medium baking potatoes, peeled and cut into 1/8-inch-thick slices
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup shredded extra-sharp Cheddar cheese
- 1/4 cup freshly grated Romano cheese
- 1-3/4 cups canned low-sodium chicken broth, undiluted
- 1 cup evaporated nonfat milk
- Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion, and saute 5 minutes or until tender; set aside.
- Rub a shallow 3-quart baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Arrange one-third of potato slices in prepared baking dish, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of sauteed onion and half of Cheddar and Romano cheeses. Repeat layers, ending with remaining potato slices.
- Bring broth and milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 degrees F for 50 minutes or until tender. Let stand 5 minutes before serving.
Servings per Recipe: 6
- calories: cal
- total fat: g
- cholesterol: mg
- sodium: mg
- carbohydrates: g
- fiber: g
- protein: g