Golden Potato And Onion Gratin |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This light side order of sliced Yukon Gold potatoes and caramelized onions is topped with toasted bread crumbs. With only 4 grams of fat per serving, it's a nice change from rich and creamy scalloped potatoes. From Good Housekeeping. Ingredients:
2 tablespoons olive oil |
1 teaspoon olive oil |
6 medium (2 pounds) onions, each cut in half and sliced |
1 can (14 1/2 ounces) chicken broth |
3 pounds yukon gold potatoes, cut into 1/4-inch-thick slices |
3/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
3 slices firm white bread, coarsely grated into crumbs |
1/2 cup (loosely packed) fresh parsley leaves, chopped |
Directions:
1. In nonstick 12-inch skillet, heat 2 tablespoons olive oil over medium heat. Add onions and cook 1 hour or until tender and deep golden brown, stirring occasionally. Add chicken broth and cook 1 minute, stirring. (Recipe can be prepared up to this point a day ahead. Cover and refrigerate onions until ready to use.)
2. Preheat oven to 375 degrees F. In large bowl, toss potato slices with salt, pepper, and onion mixture. Transfer potato mixture to shallow 3 1/2-quart casserole or 13- by 9-inch glass baking dish. Cover casserole and bake 1 hour to 1 hour 15 minutes, until potatoes are fork-tender.
3. Meanwhile, in same skillet, heat remaining 1 teaspoon olive oil over medium-high heat. Add bread crumbs and cook 5 minutes or until toasted, stirring occasionally. Remove skillet from heat; stir in parsley.
4. To serve, uncover gratin and sprinkle with bread-crumb mixture.
5. Nutritional Information
6. (per serving)
7. Calories 190
8. Total Fat 4g
9. Saturated Fat 1g
10. Cholesterol -
11. Sodium 360mg
12. Total Carbohydrate 34g
13. Dietary Fiber 4g
14. Sugars -
15. Protein 6g
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