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Ingredientes
- 1/4 c. Vegetable oil
- 1/4 c. Flour
- 2 c. Whole lowfat milk
- 1 pch Fresh nutmeg Salt to taste Freshly-grnd white pepper to taste
- 1 c. Grated Gruyere de Comte
- 1 lb White potatoes sliced 1/2" thick, and blanched Minced Chives for garnish
Direcciones
- Preheat the oven 400 degrees.
- In a sauce pan, over medium heat, combine the vegetable oil and flour together. Cook the roux, stirring constantly, for 4 to 6 min for a blond roux. Whisk in the lowfat milk and bring the liquid up to a boil. Season with nutmeg, salt and pepper. Reduce to a simmer and cook for 6 to 8 min or possibly till the sauce coats the back of a spoon. Mix in the cheese.
- Layer the potatoes in a gratin dish. Pour the cheese sauce over the potatoes. Sprinkle the top with bread crumbs. Place the dish in the oven and bake for 15 min or possibly till the potatoes are tender and the top is golden brown-brown. Remove from the oven and let rest for 5 min before serving. Garnish the potatoes with chives and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 200 | |
| Calories from Fat 105 | 53% |
| Total Fat 11.85g | 15% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.23g | |
| Cholesterol 8mg | 3% |
| Sodium 37mg | 2% |
| Potassium 430mg | 12% |
| Total Carbs 19.53g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.16g | 3% |
| Protein 4.43g | 7% |
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