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Outrageously Delicious, Skinny Au Gratin Potatoes

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Oh my goodness…Wait until you taste this amazing potato dish! So perfect to make this time of year. It’s pretty much the richest low fat or regular potato dish I’ve ever tasted. No one will ever guess it’s made with reduced-fat cottage cheese and buttermilk to replace the heavy cream. The skinny for 1 serving, 177 calories, 2 grams of fat and 4 Weight Watchers POINTS PLUS. I love serving this side dish for any special dinner. It makes a spectacular presentation. The best thing about it, it’s so simple to make and can be baked in advance.

Prep Time: 20 minutes

Bake Time: 1½ hours


Ingredients

2 cups onions, chopped

1½ cups reduced-fat (2%) cottage cheese

⅔ cup buttermilk

3½ pounds russet potato (~4 large baking potatoes)

6 tablespoons Parmesan Cheese, shredded

Salt and fresh ground pepper, to taste


Instructions

1. Preheat oven to 450 degrees. Cover a baking pan with foil. Line the inside of a 9-inch springform pan with foil too. Spray the foil-lined pan with cooking spray.

2. Place onions on a microwave safe plate and cook for about 4 minutes in the microwave until soft.

3. In a food processor or blender, add cooked onions, cottage cheese, buttermilk and process until smooth. Pour enough of mixture to coat the bottom of the spring-form pan.

4. Peel all potatoes. Slice each very thin by hand or use a mandolin. Arrange 2 layers of slices on the pan. Start at the edge and work in, overlapping slightly. Press down on potatoes then spread with about ⅓ of cheese mixture. Season with salt and pepper and 2 tablespoons of Parmesan cheese. Layer remaining potatoes and cheese 2 more times, ending with cheese mixture. Season with a little salt and pepper and top with remaining Parmesan cheese (It made be made to this point, covered and refrigerated up to 1 day ahead).

6. Cover pan with foil and place on foil-lined pan because it tends to leak while cooking. Bake until potatoes are tender, about 1¼ hours. Remove foil cover and continue baking until cheese is golden brown, about 30 minutes.

7. Remove from oven and let rest for at least 30 minutes before removing from pan. Un-mold and cut into 10 slices.

Makes 10 servings (each serving, 1 slice)


Shopping Tip

A mandolin can be bought at places such as Bed, Bath and Beyond. It’s very handy to use for slicing potatoes and veggies.


Weight Watchers (old points) 3
Weight Watchers POINTS PLUS 4

SKINNY FACTS: for 1 serving (1 slice)
177 calories, 2g fat, 10g protein, 30g carbs, 4g fiber, 278mg sodium, 2g sugar
FAT FACTS: for 1 serving
320 calories, 14g fat, 14g protein, 37g carbs, 3g fiber, 344mg sodium, 3g sugar

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26 Responses to “Outrageously Delicious, Skinny Au Gratin Potatoes”

  1. Piper Says:

    WOW!! I continue to be blown away by your creativity with food. The au gratin looks amazing!

  2. admin Says:

    How nice of you Piper. You made my day!
    Best,
    Nancy

  3. Angie Says:

    This looks fantastic, and would be perfect to serve at those huge Thanksgiving dinners coming up. Thank you for sharing at Foodie Friends Friday.

  4. admin Says:

    Thanks so much Angle. I love sharing each week on Foodie Friends Friday!

  5. Lynn Says:

    I made these last night to go with the barbecue chicken. I LOVED them! The sauce was delicious! I’ll make a few changes next time, but it’s nothing major; just rinse the potatoes and add more spices between layers. Other than that, it was fantastic! I’m looking forward to my lunch leftovers!

  6. admin Says:

    Oh good Lynn…Thanks so much for your feedback! The best part about cooking is it’s so flexible. You can easily tweak a recipe to your liking!
    With best wishes,
    Nancy

  7. Sara Says:

    These sound great! I’m going to add them to my menu this coming week :)

  8. nettie moore Says:

    Looks and sounds fabulous, making for Easter supper! Nettie

  9. admin Says:

    Thanks so much Nettie. Have a wonderful Easter!
    With my very best wishes,
    Nancy

  10. admin Says:

    Thanks so much Sara. Enjoy!
    All the best,
    Nancy

  11. cheryl Says:

    what can be substituted for cottage cheese in this recipe and still be low fat

  12. admin Says:

    You actually don’t taste the cottage cheese Cheryl. But, if you still don’t want to use it, i think I’d try it with fat-free sour cream. Since I’ve never made it that way, I’m a little hesitate to recommend it.
    If you do give it a try, I’d love to hear how it turned out!
    With best wishes,
    Nancy

  13. Rochelle Says:

    I put the cottage cheese in my food processor and process until smooth. Did this also with the beefy mac and cheese recipe and it turns out great!

  14. admin Says:

    What a great idea Rochelle!!! I’m so happy to hear it turned out great! Now I can pass on your tip to anyone who hesitates using the cottage cheese!
    Wishing you all the best,
    Nancy

  15. marilyn burkett Says:

    Thank you for the cheat sheet, i will put it in my folder of Skinny Kitchen recipes.

    your work is amazing. thanks so much for all you do. Can’t wait to try the Au Gratin potatoes in Easter Sunday.

  16. Sarah Says:

    What if I don’t have a springform pan?

  17. admin Says:

    Sarah, I’ve only made this in a springform pan. But, I think a 10 inch square pan, a 11×7 rectangle pan, or even a 2 quart casserole dish would work. After it’s baked, don’t remove the casserole from the pan. You would cut the servings into squares instead. I hope that helps.
    If you decide to try it, I’d love to hear how it comes out!
    All the best,
    Nancy

  18. admin Says:

    Thanks so much Marilyn! It makes me so happy to hear you like my recipes.
    Enjoy this yummy casserole for Easter!
    With my best wishes,
    Nancy

  19. Sarah Says:

    This looks so yummy!! Can’t wait to make it!!
    Featured it here:

    http://lifewithleahy.blogspot.com/2013/03/5-fabulous-friday-finds.html

  20. admin Says:

    Sarah, thank you so much for featuring my recipe!!!
    I hope you enjoy it.
    Wishing you all the best,
    Nancy

  21. Deb Says:

    Adding cottege cheese is just brilliant– it adds so much protein, this potato dish is a wonderful vegetarian main dish.

  22. admin Says:

    Thanks Deb…And you’re so right, it would make a wonderful vegetarian main dish. Enjoy!

  23. Lucy Says:

    I love au-gratin potatoes!! Yumm!! And a skinny version! Sounds great. Pinning. Thanks so much for sharing at Saturday Dishes!

  24. admin Says:

    My pleasure Lucy. Thanks for pinning!

  25. Coffee With Us 3 | 35 Brunch Recipes for Easter, Mother’s Day or Anytime Says:

    […] 1. Skinny Au Gratin Potatoes by Skinny Kitchen, 2. Twice Baked Potato Bites by It’s Yummi 3. Papas Pobres by Lydia’s Flexitarian Kitchen, 4. Potato. Sausage, & Egg Skillet by Savory Experiments 5. Roasted Potato Stacks by Life Currents, 6. Crockpot Potatoes & Sausage by Coffee With Us 3 7. Breakfast Potatoes by O Taste & See, 8.  Hashbrown Cups Mini Quiche by The Tip Toe Fairy  […]

  26. admin Says:

    What a yummy collection of brunch ideas you’ve created. Thank so much for including my Skinny Au Gratin Potatoes Lucy!!!
    With my very best wishes,

    Nancy

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