Low-Fat Potatoes Au Gratin Recipe

Low-fat potatoes au gratin? Okay, let’s say lower-fat instead.

One of my favorite parts of Easter dinner is ham with potatoes au gratin. My (former) usual potatoes au gratin came out to over 500 calories and 25 grams of fat per serving, though! And I’m too close to 30 pounds lost since my diagnosis on December 8 — and I really want to reach that milestone. Well, I want it, but not enough to forego au gratin potatoes altogether!

Luckily, I had stuff on hand to try to come up with a lower-fat version, and they were absolutely delicious at only 300 calories and 7.6 grams a serving. Okay, that’s a lot for a side dish in my world, but not so bad that I can’t have it for a treat. And since my boys don’t like potatoes, I’ve got two servings in the freezer for next time I want a bit of a splurge.

3 medium potatoes, sliced thinly
1 shallots, diced
2  tablespoons butter
2 tablespoons flour
1 can evaporated milk
3/4 cup low-fat cheese

Preheat oven to 400°. Spray 4 ramekins with nonstick spray. Layer the potatoes and shallots in the ramekins, with a pinch of salt and pepper.

In a small saucepan over medium heat, melt the butter and then stir in the flour. Cook for a couple of minutes. Add the evaporated milk and stir constantly until it comes to a boil. Remove from heat and add the cheese and stir until melted.

Pour the sauce over the potatoes and shallots in the ramekins.  Bake at 400° for 30 minutes or until potatoes are fork-tender.

Servings: 4

Nutrition Facts
Nutrition (per serving, according to Living Cookbook): 300 calories, 67 calories from fat, 7.6g total fat, 23.5mg cholesterol, 250.3mg sodium, 1013.9mg potassium, 42.3g carbohydrates, 3.6g fiber, 12.2g sugar, 16.1g protein.

Menu Plan for March 28 – April 3 and Roasted Potatoes Recipe

Menu Plan

Dinners

Sunday: Roast chicken with oven roasted potatoes (see below)
Monday: Spaghetti with Italian sausage
Tuesday: Tuscan soup with breadsticks (recipe to come)
Wednesday: Chicken and dumplings
Thursday: FFY
Friday: Kids at their dad’s; I’ll have some fish and asparagus
Saturday: Kids at their dad’s; I’ll have something from the freezer

Lunches: Quesadillas, sandwiches, beans and weinies, Madras lentils and rice, smoothies

Breakfasts: Cinnamon streusel crumb-top muffins, oatmeal and fruit, smoothies, cold cereal

Oven-roasted Rosemary Potatoes

By mixing this in a plastic bag instead of a bowl, you can get every surface of the potatoes covered with oil and seasonings without having to use very much oil. This is more frugal (olive oil is pricey), and lighter.

2 potatoes
1  teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon dried rosemary (or 1 tablespoon fresh)
2 garlic clove, minced
1 1/2 tablespoon olive oil

1. Preheat oven to 400°.

2. Scrub potatoes and cut them into one inch chunks. (If your potatoes are a little green, you can go ahead and peel them, like I had to do with last night’s potatoes.)  Put them in a plastic bag and add the other ingredients. Mush it around until all of the ingredients are well dispersed, and all the potatoes are covered with the other ingredients.

 

3. Spread the potato chunks out in one layer on a cookie sheet. Put in oven and roast for 30 minutes or until a fork inserts easily and the edges are golden brown.

Servings: 4

Nutrition Facts
Nutrition (per serving): 130 calories, 46 calories from fat, 5.2g total fat, 0mg cholesterol, 476.9mg sodium, 457.7mg potassium, 19.3g carbohydrates, 2.4g fiber, <1g sugar, 2.3g protein.