Acorn Squash and Potato Gratin
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 133.5
- Total Fat: 3.7 g
- Cholesterol: 8.2 mg
- Sodium: 117.4 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.8 g
- Protein: 5.7 g
View full nutritional breakdown of Acorn Squash and Potato Gratin calories by ingredient
Introduction
I cut some caloric corners. Almond milk instead of heavy cream. Super light cheese instead of Gruyere. Acorn squash to help add more nutrients than traditional Gratin. Thoroughly scrubbed potatoes and squash so the skin could be left intact. I cut some caloric corners. Almond milk instead of heavy cream. Super light cheese instead of Gruyere. Acorn squash to help add more nutrients than traditional Gratin. Thoroughly scrubbed potatoes and squash so the skin could be left intact.Number of Servings: 8
Ingredients
-
1 garlic clove
1 tsp Olive Oil
3 medium Potatoes, scrubbed carefully and sliced 1/4" thick
1 medium acorn squash, scrubbed carefully and sliced 1/4" thick
2 cups unsweetened original Almond Milk
1 cup shredded part skim Mozzarella cheese
3 stems of thyme
Directions
Preheat oven to 375
Rub gratin dish or casserole with split garlic clove (slice it thinly after). Rub with olive oil.
Carefully layer 1.5 potato and half the squash.
Pour 1 cup Almond milk over surface. Sprinkle surface with salt, pepper, thyme leaves, half of the cheese and the thinly sliced garlic.
Carefully layer the remaining 1.5 potato and half of squash. Pour remaining cup of Almond milk over surface of gratin. Season liberally with salt and pepper.
Bake for 1 hour, occasionally pressing down on the top.
Remove and sprinkle with remaining cheese.
Bake for additional 30 minutes until cheese has begun to brown. Allow to sit for 15 minutes.
Serving Size: Serves eight
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINE1000.
Rub gratin dish or casserole with split garlic clove (slice it thinly after). Rub with olive oil.
Carefully layer 1.5 potato and half the squash.
Pour 1 cup Almond milk over surface. Sprinkle surface with salt, pepper, thyme leaves, half of the cheese and the thinly sliced garlic.
Carefully layer the remaining 1.5 potato and half of squash. Pour remaining cup of Almond milk over surface of gratin. Season liberally with salt and pepper.
Bake for 1 hour, occasionally pressing down on the top.
Remove and sprinkle with remaining cheese.
Bake for additional 30 minutes until cheese has begun to brown. Allow to sit for 15 minutes.
Serving Size: Serves eight
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINE1000.
