Monterey Jack Potato Gratin

Name: Monterey Jack Potato Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps all-purpose flour; 255 grams package frozen artichoke hearts, thawed and drained; 2 teaspoons minced garlic; 0 teaspoons ground nutmeg; 1 teaspoons ground white pepper; 2 Tbsps reduced-calorie margarine, melted; 57 grams 1/2 cup shredded reduced-fat Monterey Jack cheese; 118 milliliters instant nonfat dry milk powder; 237 milliliters thinly sliced onion, separated into rings; 59 milliliters grated Parmesan cheese; 907 grams red potatoes, peeled and thinly sliced; 1 teaspoons salt; 473 milliliters skim milk, divided

Monterey Jack Potato Gratin requires roughly 45 minutes from start to finish. One portion of this dish contains approximately 9g of protein, 7g of fat, and Head to the store and pick up instant nonfat milk powder, monterey jack cheese, garlic, and a few other things to make it today.

Instructions

Combine flour and 1/2 cup milk in a medium saucepan; stir until smooth. Stir in remaining 1 1/2 cups milk, milk powder, and margarine. Cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg.

Ingredients you will need

Powdered Milk

Margarine

Nutmeg

Pepper

All Purpose Flour

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Sprinkle garlic in a 13- x 9- x 2-inch baking dish coated with cooking spray. Arrange half of onion rings over garlic; top with half of potato slices. Arrange artichoke hearts over potato. Repeat layers with remaining onion and potato slices.

Ingredients you will need

Artichoke Hearts