Potatoes
Au Gratin
2 ½ cups one-percent low-fat milk
1 tablespoon black peppercorns
1 (½ inch-thick) slice of onion
1 garlic clove, crushed
1 ½ pounds peeled baking potato, cut into ¼-inch-thick
slices (about 4 cups)
1 tablespoon stick margarine
2 tablespoon diced shallots
3 tablespoon all-purpose flour
½ cup (2 ounces) shredded reduced-fat, reduced-sodium
Swiss cheese
¼ teaspoon salt
1/8 teaspoon ground black pepper
Vegetable cooking spray |
Combine first four ingredients in a sauce pan; bring to a boil. Remove from heat. Cover; let stand 10 minutes. Pour mixture through a sieve over a large bowl, reserving liquid; discard solids.
Preheat oven to 350°.
Place potato in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 15 minutes or until tender; drain. Place in a bowl; set aside. Melt margarine in a saucepan over medium heat. Add shallots; sauté three minutes or until soft. Stir in flour; gradually add reserved milk. Stir with a whisk until blended. Bring to a boil. Cook, stirring constantly, one minute or until slightly
thickened. Remove from heat; stir in cheese, salt and pepper. Pour milk mixture over potato; toss. Spoon potato mixture into an 11x7 inch backing dish coated with cooking spray. Bake at 350° for 20 minutes. Broil five minutes or until lightly browned. Yield: four servings (serving size: one cup).
Calories 282 (25 percent from fat), Fat 7.7g
(saturated 2.6g, mono 1.7g, poly 1g), Protein 12.2g, Carbohydrates 40.5g, Fiber 2.6g,
Cholesterol 11mg, Iron 0.8mg, Sodium 272 mg, Calcium 285mg
Source: Cooking Light Annual Recipes 1998, Oxmoor House.
