Two-Potato Gratin

By dette

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 +)

Ingredients

• 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

Details

Servings 8
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

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