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Lean Potatoes Gratin  





Yields
Makes 4 to 6 servings

Notes: If potatoes are sliced thinner than suggested, they tend to get gummy. The baking liquid bubbles vigorously and will spill out if the container is too small.

 3 1/4 to 3 /2 pounds thin-skinned potatoes
 3 cups fat-skimmed chicken or vegetable broth
 1/2 teaspoon ground nutmeg
 1/2 teaspoon pepper
 1/3 cup shredded gruyère, cheddar, or fontina cheese
Step 1
1

Peel potatoes and cut into 1/8- to 1/4-inch-thick slices. Put the slices in a casserole (11- to 12-cup size, about 10 in. wide and 2 in. deep); shake to settle the potatoes down into the container.

Step 2
2

Mix the broth, ground nutmeg, and pepper. Pour the mixture over potatoes.

Step 3
3

Bake in a 425° oven until potatoes are very tender when pierced, 1 hour to 1 hour and 15 minutes. As potatoes get dry on top, tilt casserole and spoon up some of the broth to baste them.

Step 4
4

Sprinkle potatoes evenly with cheese. Bake until it melts, about 3 minutes.

Step 5
5

Let casserole sit 5 to 10 minutes for most of the remaining juices to soak into potatoes, then serve.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 155Calories from Fat 14
% Daily Value *
Total Fat 2.4g4%

Saturated Fat 1.2g6%
Cholesterol 6.9mg3%
Sodium 69mg3%
Total Carbohydrate 25g9%

Dietary Fiber 2.3g10%
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.