Potatoes au Gratin
Alicia Calvo, MPH, RDN, CDCES, CEDRD
A classic French side dish that goes great with beef tenderloin, chicken, or pork loin. Made with lactose free cheese and milk so those who are lactose intolerant can enjoy.
Prep Time: 30min | Cook Time: 1hr 30min | Total Time: 2hr | Yield: 8
Ingredients:
6 Russet potatoes, washed and sliced thinly
1 onion, sliced into rings
Salt and pepper to taste
4 oz. Cabot lactose free cheddar cheese, shredded
4 oz. Boars Head lactose free white cheddar cheese, shredded
3 Tbsp. margarine or butter, melted
½ cup Lactaid milk
¼ cup bread crumbs
Instructions:
Preheat oven to 400 degrees.
Butter a 9”x13” Pyrex dish.
Layer potatoes onto the bottom of the prepared dish. Top potatoes with a layer of sliced onions. Season with salt and pepper to taste and sprinkle with cheese. Repeat with remaining potatoes and onion.
Pour melted margarine or butter and milk over the potatoes. Top with remaining cheese and bread crumbs.
Cover with aluminum foil and bake for 1 hour and then uncovered for 30 minutes in preheated oven.
Nutrition Facts:
Serving Slice: ¾ cup
Calories: 256
Total Fat: 15 g
Total Carbohydrate: 19 g
Protein: 10 g
Equivalents: 1 Starch, 1 high fat Protein, ½ Fat