Potato Au Gratin Three Ways

Traditional potato au gratin is a delicious--and extremely unhealthy--comfort food. It typically calls for both heavy cream and lots of butter. I've lightened up potato au gratin three different ways. All are still creamy and cheesy, but they are much more nutritious.

Potato Au Gratin with Cottage Cheese

Potato Au Gratin with Cottage Cheese

Serves 2 as a main dish or 4 as a side dish

2 Idaho potatoes, thinly sliced

1/2 of a white onion, thinly sliced

1/2 cup cottage cheese

1 egg

2 ounces Gruyere cheese, shredded

1 teaspoon red pepper

Salt and pepper

1. Mix all ingredients together and place in casserole dish. 

2. Top with additional cheese and red pepper.

3. Cover and bake for 20 minutes at 450 degrees.

4. Remove cover and bake an additional 20 minutes.

Sweet Potato Au Gratin with Sharp Cheddar

Sweet Potato Au Gratin with Sharp Cheddar

Serves 2 as a main dish or 4 as a side dish 

2 sweet potatoes, thinly sliced

1/2 of a white onion, thinly sliced

2 ounces sharp cheddar cheese, shredded

1/2 cup light sour cream

1 teaspoon red pepper

1 teaspoon olive oil

1. Layer sweet potatoes, onions, and cheese in casserole dish. 

2. Dot with sour cream and sprinkle salt and pepper. Continue to layer until all potatoes are used.

3. Top with shredded cheese, red pepper, and olive oil. 

4. Cover and bake for 20 minutes at 450 degrees.

5. Remove cover and bake an additional 20 minutes.

Potato and Butternut Squash Au Gratin With Smoked Gouda

Potato and Butternut Squash Au Gratin

Serves 2 as a main dish or 4 as a side dish 

1 potatoes, thinly sliced

1/2 red onion, thinly sliced

1 butternut squash

3 ounces smoked gouda with peppercorns, shredded (substitute any gouda)

1 cup milk

1 teaspoon sage

1 teaspoon olive oil

Salt and pepper

1.One butternut squash is too large for this recipe. First cut the base of the squash from the stem. Slice off the rind of the squash--this is much easier than pealing the squash. Thinly slice the base part of the squash. This recipe does not need the base of the squash. Dice the base, throw away the seeds, and freeze for later use.

2. Mix potato, squash, 2 ounces of cheese, sage, salt, and pepper together.
3. Lightly coat casserole dish with olive oil.
4. Put potato mixture in casserole dish and press down.
5. Pour milk over dish.
6. Bake for 40 minutes at 450 degrees.

7. Top with remaining 1 ounce of cheese and bake an additional 20 minutes.