Reduced Fat Scalloped Potato Gratin
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 260.6
- Total Fat: 5.8 g
- Cholesterol: 15.4 mg
- Sodium: 270.0 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 4.7 g
- Protein: 9.8 g
View full nutritional breakdown of Reduced Fat Scalloped Potato Gratin calories by ingredient
Introduction
This is a Tyler Florence recipe that I revised by subbing fat-free half and half for the heavy cream. This is a Tyler Florence recipe that I revised by subbing fat-free half and half for the heavy cream.Number of Servings: 6
Ingredients
-
1 1/2 cups fat free half and half
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
1 Tbsp unsalted Butter
6 medium yukon gold potatoes, and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup shredded Parmesan, plus 1/4 cup more for broiling
Directions
Directions
Preheat the oven to 375 degrees F.
In a saucepan, heat up the half and half with a sprig of thyme or 1/2 a Tbsp of dried thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove half & half from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Serving Size: Cut into 6 equal servings.
Number of Servings: 6
Recipe submitted by SparkPeople user FITNESSSARA.
Preheat the oven to 375 degrees F.
In a saucepan, heat up the half and half with a sprig of thyme or 1/2 a Tbsp of dried thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove half & half from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Serving Size: Cut into 6 equal servings.
Number of Servings: 6
Recipe submitted by SparkPeople user FITNESSSARA.