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    4 pt. Provencale Potato Gratin


    Source of Recipe


    Cooking Light

    List of Ingredients




    1 1/4 pounds red potatoes -- cut 1/8" thick slices
    vegetable cooking spray
    3 plum tomatoes -- cut 1/8" thick slices, divided
    1 cup red onion -- thinly sliced, separated into rings and divided
    3 tablespoons fresh basil -- chopped and divided
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    2 tablespoons ripe olives -- thinly sliced
    1/2 cup low sodium chicken broth
    2 teaspoons olive oil
    1/2 cup asiago Cheese -- grated (or use parmesan or romano)

    Recipe



    Preheat oven to 400¼ 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 400¼ 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.

    Serves 4. "4 Points Per Serving"

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    Per serving: 220 Calories (kcal); 7g Total Fat; (28% calories from fat); 9g Protein; 32g Carbohydrate; 13mg Cholesterol; 421mg Sodium
    Food Exchanges: 1 1/2 Grain Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

 

 

 

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