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Stay Safe Fit to Survive Root Vegetable Gratin

Root Vegetable Gratin

This French-named fall vegetable casserole, while deliciously creamy and filling, is usually high in calories and saturated fat. With a few smart substitutions and additions, Chef Bonnie Moore was able to give this classic a svelte new look, cutting almost 150 calories and 7 grams of fat per serving! She also reduced the sodium by more than half. Then she added extra flavor with some low-sodium, low-fat ham.

Chef Bonnie was able to make these changes:

  • Eliminating the olive oil by using cooking spray in the baking dish
  • Using 2% milk instead of whole milk
  • Adding more vegetables
  • Increasing the flavor by adding low fat ham
  • Eliminating the Parmesan cheese and using only Gruyere
  • Using breadcrumbs instead of bread slices

Main Ingredients
2 pounds large russet potatoes
teaspoon salt
teaspoon black pepper
1 medium leek
1 teaspoon olive oil
1 cup whole milk
teaspoon sugar
8 slices baguette
1 cup grated Gruyere
1 tablespoon plus 1 teaspoon grated Parmesan cheese

Main Ingredients
3 cups 2% milk
2 cloves garlic, crushed
4 russet potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
salt to taste
freshly ground black pepper
nonstick cooking spray
1/4 pound sliced, baked ham, chopped
1 cup shredded Gruyere cheese
1/2 cup plain bread crumbs


Calories: 507
Total Fat: 18 g
Saturated Fat: 9 g
Cholesterol: 47 mg
Sodium: 1108 mg
Protein: 20 g
Percent Calories from Fat: 32%
Percent Calories from Protein: 16%

Calories: 360
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 35 mg
Sodium: 427 mg
Protein: 20 g
Percent Calories from Fat: 27%
Percent Calories from Protein: 22%

Click here to see the new recipe!

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