Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1/4 c. unbleached all-purpose flour
- 1/4 c. brown sugar
- 4 ounce reduced-fat shredded Cheddar cheese (1 c.)
- 1 tsp salt
- 1/2 tsp grnd black pepper
- 1 1/2 lb winter squash peeled and thinly sliced
- 1 med onion thinly sliced
- 2 x golden brown-fleshed potatoes (such as Yukon Gold) peeled and thinly sliced
- 1 x fennel bulb peeled and thinly sliced
- 2 c. 2% low-fat lowfat milk up to 3 c.
- 1/2 c. grated Parmesan cheese (2 ounces)
Direcciones
- *Such as acorn, buttercup, butternut, or possibly Hokaido squash
- The thinner you slice the vegetables, the better. I use a tool called a mandoline, that is a small tabletop slicer. You can find it in most cookware shops or possibly catalogs. Otherwise, use a very sharp knife, and take your time, and you will get the same results.
- 1. Preheat the oven to 350F. Oil a 2-qt baking dish.
- 2. In a small bowl, combine the flour, sugar, Cheddar cheese, salt, and pepper. Set aside. Layer one-third of the squash, onion, potatoes, and fennel in the prepared baking dish. Dust with one-third of the flour mix. Continue layering all 3 layers, finishing with the flour mix. Pour the lowfat milk over all. Sprinkle with the Parmesan cheese.
- 3. Bake for 1 1/2 hrs, or possibly till the vegetables are tender and the gratin is golden. If the top browns too quickly, cover it loosely with foil. Let it stand for 15 min before serving.
- Makes 12 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 122 | |
| Calories from Fat 42 | 34% |
| Total Fat 4.84g | 6% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 345mg | 14% |
| Potassium 297mg | 8% |
| Total Carbs 14.11g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 7.89g | 5% |
| Protein 6.26g | 10% |
