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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cooking Light's cheesy au gratin potato dish has a low-fat Swiss cheese sauce and thin-sliced potatoes that are baked in a casserole until browned and bubbly. Ingredients:
2 1/2 cups 1% low-fat milk |
1 tablespoon black peppercorns |
1 (1/2-inch-thick) slice onion |
1 garlic clove, crushed |
1 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices (about 4 cups) |
1 tablespoon stick margarine |
2 tablespoons diced shallots |
3 tablespoons all-purpose flour |
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium swiss cheese |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
Directions:
1. Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes. Pour milk mixture through a sieve over a large bowl, reserving liquid; discard solids.
2. Preheat oven to 350°.
3. Place potato in a medium saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 15 minutes or until tender; drain. Place in a large bowl; set aside.
4. Melt margarine in a saucepan over medium heat. Add shallots; saute 3 minutes or until soft. Stir in flour; gradually add reserved milk. Stir with a whisk until blended. Bring to a boil. Cook 1 minute or until slightly thick; stir constantly. Remove from heat; stir in cheese, salt, and pepper. Pour milk mixture over potato; toss. Spoon potato into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes. Broil 5 minutes or until lightly browned.
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