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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
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Main Ingredients
2 pounds large russet potatoes
¾ teaspoon salt
¾ teaspoon black pepper
1 medium leek
1 teaspoon olive oil
1 cup whole milk
½ teaspoon sugar
8 slices baguette
1 cup grated Gruyere
1 tablespoon plus 1 teaspoon grated Parmesan cheese
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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
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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%
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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%
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Click here to see the new recipe!
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