Potato vegetable au gratin
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Red Potatoes (About 1 1/2 Lbs); Cubed |
| 2 | cups | Broccoli Florets |
| 2 | cups | Carrots; Sliced |
| 1 | cup | Onion; Chopped |
| 1 | cup | Reduced Fat 2% Milk |
| ¾ | cup | Sharp Cheddar Cheese (3 Oz); Shredded And Divided |
| ½ | cup | Fresh Basil; Thinly Sliced |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Cooking Spray | ||
Directions
Steam potato, covered, for 20 minutes or until tender. Drain and return to pan; partially mash with a potato masher.
Preheat oven to 375 degrees.
Steam the broccoli, sliced carrot, and chopped onion, covered, for 10 minutes or until tender.
Combine the potato, steamed vegetables, milk, ½ c cheese, basil, salt and pepper in a large bowl. Spoon the potato mixture into a 2-quart deep baking dish coated with cooking spray, and top with ¼ c cheese. Bake potato mixture, uncovered, at 375 for 20 minutes.
Recipe by: Cooking Light, J/F 98, pg. 135 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998