Broccoli and cheese potato bake

2 Mar

This recipe was presented to me as a sort of “gratin” with the potatoes taking the place of the heavy cream in the sauce.  Although, I really liked the outcome of the recipe once I made my low-cal changes to it, it didn’t feel “gratin”-y, if you know what I mean.  What this reminded me of was a broccoli and cheese stuffed baked potato.  Delicious in it’s own, but a gratin it is not.  So, I present to you, Broccoli and cheesy potato bake.  It looks i little crazy, but everyone in my house enjoyed it.  Even the tiniest one (4 yrs old) enjoyed it, and the biggest one (my husband) even ate the leftovers!

Ingredients:

  • 12 oz yukon gold potatoes
  • 10 oz uncooked broccoli florettes
  • 2 1/2 cups water
  • 1/4 cup parmesan cheese (shredded, or powdery, but i prefer shredded)
  • 1/4 cup 2% shredded mozzarella cheese
  • 1/4 cup 2% shredded cheddar cheese
  • 1 tablespoon light margarine or light butter
  • 1/2 tsp salt
  • pepper to taste
  • pinch of nutmeg

Instructions:

1. Wash, peel. and cut potatoes into 1 inch cubes. Mix all 3 cheeses together in a bowl, and set aside.

2. Place potatoes, broccoli, and 2 1/2 cups of water into a pan.  Cover with a lid and bring them to a boil.

3. Allow potatoes and broccoli to boil, covered for about 17 minutes.

4. Drain Potatoes and broccoli, but reserve some of the water in a separate bowl for later.

5. Return drained potatoes and broccoli to the pan, and use a spoon to smush the potatoes and broccoli together, until there are no chunks of potato left.

6. Mix in about 1/4 cup of the reserved cooking water, salt, pepper, nutmeg, butter, and 1/2 of the cheese mixture.  Spread evenly in 1 quart baking pan sprayed with non-stick spray.

7. Sprinkle remaining cheese over the top, and broil until cheese is melted and begins to brown.  2-4 minutes or so.

 

Makes 5 servings= 140 calories per serving 

approximately 3 weight watchers points plus per serving

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