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Dietitian's tip: The buttery flavor of Yukon gold potatoes contrasts nicely with the sweet flavor and firm texture of sweet potatoes in this scalloped potato-style dish. Serve with roasted chicken, pork or beef.
Serves 6
Ingredients
1 garlic clove, halved
3 1/2 teaspoons olive oil
3 Yukon gold or red-skinned potatoes, about 1 1/4 pounds total weight, peeled and cut into slices 1/8-inch thick
1 sweet potato, about 1/2 pound, peeled and cut into slices 1/8-inch thick
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups fat-free milk
1/8 teaspoon ground nutmeg
1 slice dry whole-wheat (whole-meal) bread, torn into pieces
Directions
Preheat the oven to 425 F. Rub the cut sides of the garlic on the bottom and sides of a large gratin dish or shallow 1 1/2-quart baking dish. Lightly coat the bottom and sides of the dish with 1 teaspoon of the olive oil.
Arrange half of the white potato slices in a single layer in the bottom of the gratin dish. Top with half of the sweet potato slices. Drizzle the melted butter over the potato mixture and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Layer the remaining white potato slices over the seasoned potato mixture. Top with the remaining sweet potato slices, 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a small saucepan over medium-low heat, combine the milk and nutmeg. Bring to a boil. Remove from the heat and pour evenly over the potato mixture.
In a food processor, process the bread until small crumbs form. Add the remaining 2 1/2 teaspoons olive oil and pulse to blend. Sprinkle the bread crumb mixture evenly over the potatoes. Bake until the potatoes are tender, about 45 to 50 minutes. Let stand for 5 minutes before serving.
Nutritional Analysis
(per serving)| Calories | 174 | Cholesterol | 6 mg |
| Protein | 4 g | Sodium | 270 mg |
| Carbohydrate | 29 g | Fiber | 3 g |
| Total fat | 5 g | Potassium | 539 mg |
| Saturated fat | 2 g | Calcium | 70 mg |
| Monounsaturated fat | 3 g |
