Potato and Squash Gratin
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 149.0
- Total Fat: 5.6 g
- Cholesterol: 43.7 mg
- Sodium: 243.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.1 g
- Protein: 10.3 g
View full nutritional breakdown of Potato and Squash Gratin calories by ingredient
Introduction
A yummy side dish, tastes luxurious but lightened up with the reduction of cheese and butter A yummy side dish, tastes luxurious but lightened up with the reduction of cheese and butterNumber of Servings: 6
Ingredients
-
*2 Potatoes, sliced thin
*1 yellow squash, sliced thin
*1 zucchini, sliced thin
*1 onion, sliced thin
*1 cup milk (use milk of choice, non-dairy milks work well too)
*1 egg
*salt, pepper, thyme to taste
*1 cup shredded cheese of choice
Tips
This same basic idea would work to gratin just about any veggies, with or without potatoes!
Directions
1) Slice the veggies thin and even (a mandoline slicer works well for this) and keep separated
2) whisk together the milk, egg and spices and set aside
3) spray a 9" pie pan or casserole dish with non-stick spray
4) Layer in overlapping pattern as follows:
- potatoes
- 1/2 the onion
- pour 1/2 the milk mixture on top at this point
- yellow squash
- remaining 1/2 of the onion
- zucchini
- pour the remaining milk mixture over top being sure to thoroughly coat the entire pan
5) Bake in a 375 deg oven for 45 minutes, or until the onions are almost translucent
6) Remove from oven and top with the shredded cheese of your choice and return to the oven for another 15-20 minutes, until the cheese is browned and bubbly
7) Remove from oven and let stand 5-10 minutes to cool and set up before slicing into 6 pieces and serving!
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TINASAURUSREX.
2) whisk together the milk, egg and spices and set aside
3) spray a 9" pie pan or casserole dish with non-stick spray
4) Layer in overlapping pattern as follows:
- potatoes
- 1/2 the onion
- pour 1/2 the milk mixture on top at this point
- yellow squash
- remaining 1/2 of the onion
- zucchini
- pour the remaining milk mixture over top being sure to thoroughly coat the entire pan
5) Bake in a 375 deg oven for 45 minutes, or until the onions are almost translucent
6) Remove from oven and top with the shredded cheese of your choice and return to the oven for another 15-20 minutes, until the cheese is browned and bubbly
7) Remove from oven and let stand 5-10 minutes to cool and set up before slicing into 6 pieces and serving!
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TINASAURUSREX.