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Potato And Brussels Sprouts Gratin Recipe
|Sliced baking potatoes||3 Cup (48 tbs)|
|Frozen brussels sprouts||10 Ounce, thawed and halved (1 Package)|
|Vegetable cooking spray||1|
|Reduced-calorie margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Dried whole thyme||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 920 Calories from Fat 130
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 6.7 g33.4%
Trans Fat 0 g
Cholesterol 38.3 mg
Sodium 1329.1 mg55.4%
Total Carbohydrates 157 g52.2%
Dietary Fiber 20.7 g82.8%
Sugars 29.4 g
Protein 46 g91.9%
Vitamin A 17.5% Vitamin C 436.2%
Calcium 93% Iron 51.4%
*Based on a 2000 Calorie diet
Melt margarine in a saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly with a wire whisk.
Gradually add milk.
Cook over medium heat, stirring constantly, an additional 10 minutes or until thickened and bubbly.
Stir in onion powder, salt, thyme, and pepper.
Pour over potato mixture.
Cover and bake at 375° for 50 minutes or until potato is tender.
Sprinkle with cheese; bake, uncovered, an additional 10 minutes or until golden.