Provencale Potato Gratin (4.5 PTS)

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Red potatoes - cut into 1/8-inch thick
		Slices
		Cooking spray
3		Plum tomatoes - cut into 1/8-inch thick - divided
		Slices
1 cup	62g / 2.2oz	Red onion - thinly sliced - separated into
		Rings, and divided
3 tablespoons	45ml	Basil - fresh - chopped
		And divided
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground black pepper
2 tablespoons	30ml	Ripe olives - thinly sliced
1/2 cup	118ml	Low sodium chicken broth
2 teaspoons	10ml	Olive oil
1/2 cup	73g / 2.6oz	Asiago Cheese - grated (or use Parmesan
		Or Romano)

Recipe Instructions

Preheat oven to 400o F. Arrange one-third of potato slices in the bottom

of an

8-inch baking dish or a 2-quart casserole coated with cooking spray. Top

the

potatoes with 1/3 cup tomato slices, 1/3 cup onion slices, 1 tablespoon

basil,

1/4 teaspoon salt, 1/4 teaspoon pepper. Repeat the layers except for salt

and

pepper, and sprinkle ripe olives over the top layer. Combine broth and

oil, and

drizzle over the potatoes. Cover with foil and bake at 400o F. for 40

minutes.

Uncover and bake 25 minutes or until potatoes are tender. Sprinkle

potatoes

with Asiago cheese and bake for 3 minutes or until cheese melts.

Per serving: 220 Calories (kcal); 7g Total Fat; (28% calories from fat);

9g

Protein; 32g Carbohydrate; 13mg Cholesterol; 421mg Sodium; 4g Fiber

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit;

1

Fat; 0 Other Carbohydrates

Shared by: Donna; Points

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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