Friday, March 15, 2013
Cheddar Potato Gratin - Lighten Up!!
1 envelope Lipton Recipe Secrets onion soup mix
1 cup nonalcoholic beer, regular beer, or water
2 pounds all-purpose potatoes (about 3 large), thinly sliced
1 1/2 cups (about 6 ounces) shredded reduced-fat sharp Cheddar cheese
3 tablespoons grated Parmesan Cheese
Preheat the oven to 375 degrees. Blend the onion soup mix and beer; set aside. In a 2 quart rectangular baking dish sprayed with nonstick cooking spray, layer half of the potatoes. Pour half of the soup mixture over the potatoes and top with half of the cheese. Repeat the layering and sprinkle the Parmesan over the top.
Cover with aluminum foil and bake for 1 hour. Remove the foil and continue baking for 5 more minutes, or until the top browns slightly.
Makes 8 servings.