Obesity Discussion Forums - View Single Post - Two-potato gratin

Obesity Discussion · 01-24-06, 03:48 PM

Two-potato gratin
Dietitian's tip: The buttery flavor of Yukon gold potatoes contrasts nicely with the sweet flavor and firm texture of sweet potatoes in this scalloped potato-style dish. Serve with roasted chicken, pork or beef.

SERVES 6
Ingredients
1 garlic clove, halved
3 1/2 teaspoons olive oil
3 Yukon gold or red-skinned potatoes, about 1 1/4 pounds total weight, peeled and cut into slices 1/8-inch thick
1 sweet potato, about 1/2 pound, peeled and cut into slices 1/8-inch thick
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups fat-free milk
1/8 teaspoon ground nutmeg
1 slice dry whole-wheat (whole-meal) bread, torn into pieces

Directions
Preheat the oven to 425 F. Rub the cut sides of the garlic on the bottom and sides of a large gratin dish or shallow 1 1/2-quart baking dish. Lightly coat the bottom and sides of the dish with 1 teaspoon of the olive oil.

Arrange half of the white potato slices in a single layer in the bottom of the gratin dish. Top with half of the sweet potato slices. Drizzle the melted butter over the potato mixture and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Layer the remaining white potato slices over the seasoned potato mixture. Top with the remaining sweet potato slices, 1/4 teaspoon salt and 1/8 teaspoon pepper.

In a small saucepan over medium-low heat, combine the milk and nutmeg. Bring to a boil. Remove from the heat and pour evenly over the potato mixture.

In a food processor, process the bread until small crumbs form. Add the remaining 2 1/2 teaspoons olive oil and pulse to blend. Sprinkle the bread crumb mixture evenly over the potatoes. Bake until the potatoes are tender, about 45 to 50 minutes. Let stand for 5 minutes before serving.

Nutritional Analysis(per serving)Calories 174 Cholesterol 6 mg
Protein 4 g Sodium 270 mg
Carbohydrate 29 g Fiber 3 g
Total fat 5 g Potassium 539 mg
Saturated fat 2 g Calcium 70 mg
Monounsaturated fat 3 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Carbohydrates 2
Fats 1

Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 2
Fats 1

Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Vegetables 1
Fats and oils 1

http://www.mayoclinic.com/health/hea...ecipes/NU00352

01-24-06, 03:48 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Two-potato gratin Two-potato gratin Dietitian's tip: The buttery flavor of Yukon gold potatoes contrasts nicely with the sweet flavor and firm texture of sweet potatoes in this scalloped potato-style dish. Serve with roasted chicken, pork or beef. SERVES 6 Ingredients 1 garlic clove, halved 3 1/2 teaspoons olive oil 3 Yukon gold or red-skinned potatoes, about 1 1/4 pounds total weight, peeled and cut into slices 1/8-inch thick 1 sweet potato, about 1/2 pound, peeled and cut into slices 1/8-inch thick 1 tablespoon butter, melted 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/4 cups fat-free milk 1/8 teaspoon ground nutmeg 1 slice dry whole-wheat (whole-meal) bread, torn into pieces Directions Preheat the oven to 425 F. Rub the cut sides of the garlic on the bottom and sides of a large gratin dish or shallow 1 1/2-quart baking dish. Lightly coat the bottom and sides of the dish with 1 teaspoon of the olive oil. Arrange half of the white potato slices in a single layer in the bottom of the gratin dish. Top with half of the sweet potato slices. Drizzle the melted butter over the potato mixture and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Layer the remaining white potato slices over the seasoned potato mixture. Top with the remaining sweet potato slices, 1/4 teaspoon salt and 1/8 teaspoon pepper. In a small saucepan over medium-low heat, combine the milk and nutmeg. Bring to a boil. Remove from the heat and pour evenly over the potato mixture. In a food processor, process the bread until small crumbs form. Add the remaining 2 1/2 teaspoons olive oil and pulse to blend. Sprinkle the bread crumb mixture evenly over the potatoes. Bake until the potatoes are tender, about 45 to 50 minutes. Let stand for 5 minutes before serving. Nutritional Analysis(per serving)Calories 174 Cholesterol 6 mg Protein 4 g Sodium 270 mg Carbohydrate 29 g Fiber 3 g Total fat 5 g Potassium 539 mg Saturated fat 2 g Calcium 70 mg Monounsaturated fat 3 g MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS Carbohydrates 2 Fats 1 Your healthy weight pyramid: A tool for weight loss A sample menu using the Mayo Clinic Healthy Weight Pyramid DIABETES MEAL PLAN EXCHANGES Starches 2 Fats 1 Your diabetes meal plan: Exchange lists DASH EATING PLAN SERVINGS Vegetables 1 Fats and oils 1 http://www.mayoclinic.com/health/hea...ecipes/NU00352 __________________