Loved this creamy gratin recipe from "Cooking Light". There was some prep work, but it can be done ahead of time and then baked later. This is a perfect accompaniment to chicken, beef or pork! I made this with Italian Chicken with Lemon Butter Sauce, Peas and a Green Salad. I have adapted the instructions for this recipe to make it a little easier.
Hope you like it!
serves 8 ( 6 points +)
- 2 medium baking potatoes, peeled and sliced about 1/4 inch thick ( about 3 cups)
- 2 medium sweet potatoes, peeled and sliced about 1/4 inch thick ( about 4 cups)
- 2 quarts fat-free chicken broth
- 2 T. canola oil
- 3 T. flour
- 2 garlic cloves, crushed
- 1-1/2 c. 2% milk
- 1/2 tsp. dried thyme
- salt and pepper to taste
- 3/4 c. shredded Gruyere or Swiss cheese
- 1/4 c. grated Parmesan cheese
Preheat oven to 350 and spray a 2 quart baking dish with nonstick spray.
Place potatoes in a large stock pot with chicken broth. Bring to a boil; cook 4-5 minutes.
Remove potatoes with a slotted spoon and set aside. Reserve 1 c. broth.
Heat a medium saucepan over medium heat. Add oil to pan. Sprinkle flour over oil; cook 1 minute, stirring constantly with a whisk. Add garlic and cook 1 minute.
Combine milk with 1 c. reserved broth (discard remaining broth)
Gradually pour milk and broth into flour mixture,, stirring constantly with a whisk. Add thyme.
Bring to a boil and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Stir in salt, pepper and Gruyere or Swiss cheese.
Spread 1/2 c. sauce in the bottom of baking dish.
Arrange potatoes over sauce. Sprinkle potatoes with salt and pepper. Spoon remaining sauce over potatoes. Sprinkle with Parmesan cheese.
Bake for 1 hour or until potatoes are tender.
Remove gratin from oven. Preheat broiler. Broil gratin for 3 minutes or until browned.