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Eydie'S Magic Gruyere Gratin

Categories:
vegetables, low fat, side dish

8 large red potatoes; unpeeled, and
thinly sliced
1 teaspoon thyme
1 teaspoon salt
3/4 teaspoon freshly-ground black pepper
4 ounces shredded Swiss Gruyere cheese; (abt 1 cup)
1 can chicken broth - (13 3/4 oz)
4 tablespoon butter

Spray a 9- by 12-inch cake pan with non-stick cooking spray. Spread half the potato slices in pan. Sprinkle with half of the thyme, salt, pepper and cheese. Dot with half the butter. Top with remaining potato slices. Pour broth over the potatoes. Sprinkle with the remaining thyme, salt, pepper and cheese. Dot with remaining butter. Bake uncovered at 400 degrees for about one hour, or until top is browned and potatoes are tender. Let stand 10 minutes before serving. This recipe yields 8 servings. Comments: Just another potato dish? No sir. This potato gratin, which originated in northern Wisconsin, will warm your family on the coldest of winter nights and taste even better after a summer day on the lake. Try it -- you'll see. Nutritional Information Per Serving: Calories: 208; Protein: 7 grams; Fat: 11 grams; Carbohydrates: 20 grams; Cholesterol: 32 miligrams.


Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 111 Calories (kcal); 6g Total Fat; (46% calories from fat); 2g Protein; 14g Carbohydrate; 16mg Cholesterol; 330mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00



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