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Skinny Potato Gratin

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

November 2, 2014


Yield: Serves 7



  • olive oil spray
  • 6 medium peeled Yukon gold potatoes, sliced 1/8-inch-thick
  • 2 tbsp light butter, melted
  • salt and fresh pepper to taste
  • 1/2 tsp garlic powder
  • 3/4 cup shredded reduced fat sharp cheddar cheese
  • 1 cup fat free milk
  • 1 bay leaf
  • pinch freshly grated nutmeg
  • 2 tsp thyme



  1. Preheat oven to 425F. Spray an 11 x 7-inch baking dish with cooking spray.
  2. In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
  3. Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
  4. In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
  5. Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.


Nutrition information per serving

Calories: 160

Total Fat: 4.4g

Sodium: 42 mg

Carbohydrate: 24.6g

Fiber: 1.8g
Protein: 7.2g



Source: Gina's Skinny Recipes


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Funded in part by USDA SNAP.

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Last update: Sunday, November 02, 2014